Kelloggs 2: PopTart Icing Application Final Presentation

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Kelloggs 2Pop-Tart Icing ApplicationFinal
Presentation
Dave Caplan
Tim Eyler
John Nguyen
R.J. Paulus

• ME 415W
  Fall 2004

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Table of Contents

• Team Duties
• Our Sponsor
• The Problem
• The Proposal
• Prototype Testing
• Design Criteria
• Budget
• Questions
• Thank You
• Prototype Testing Outtakes

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Team Duties
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Our Sponsor

• Kelloggs Company located in Muncy, PA
• Contacts John Legarski and Tina Baier
• Brands produced at this facility include
  Pop-Tarts and Nutri-Grain bars

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The Problem

• Application of icing is unsatisfactory
• Layer of icing has inconsistent shape and
  thickness

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The Problem

• Current System uses application belt to apply
  icing through direct pastry contact

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The Proposal

• Three Possible Choices

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The Proposal

• Design will use individual icing heads
• Icing delivered from upstream supply
• Air pressure forces icing out of nozzle at
  accumulator
• Timing controlled by Programmable Logic
  Controller (PLC)
• Icing flow may be tuned by use of different
  nozzle tips (future development needed)

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The Proposal
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The Proposal
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The Proposal
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The Proposal
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Prototype Testing

• Performed at Learning Factory
• Used Store-Bought Frosting for development
  purposes
• Frosting temperature was raised via microwave for
  viscosity concern

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Prototype Testing
Videos Available At http//www.personal.psu.edu/d
ec169/sd
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Design Criteria

• Low Pressure (5-10 psi) at exit
• Continual icing feed from reservoir
• Icing at 135 degrees F
• PLC controls icing firing, icing pressure, and
  part present detection

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Budget

• Who wants to go to dinner in Muncy, PA?

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Questions?
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Thank You

• Special Thanks to
• -Dr. Sommer
• -John Legarski and Tina Baier
• -The Kellogg Company

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Prototype Testing Outtakes