The article presents a technique for automated control of the gloss of chocolate bars based on machine vision, integrated into the functional scheme of automation of cooling and molding processes. The key factors affecting gloss are considered, existing control methods are analyzed and the need for continuous objective quality assessment is substantiated. To optimize the process, a digital simulation has been created in the R-PRO environment, which allows simulating various technological modes. The developed image processing algorithms calculate quantitative gloss values and form feedback with the control system, adjusting key production parameters. The proposed approach improves the accuracy of control, reduces the volume of defects and reduces the time for debugging equipment, creating conditions for the further development of full automation in the chocolate factory.

Keywords: chocolate, surface gloss, automation, machine vision, quality control, cooling and molding, digital simulation