Fuzzy logic based process control strategy for effective sheeting of wheat dough in small and medium-sized enterprises
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- 作者：Jyothi Mahadevappa ; jyothi.mahadevappa@fau.de ; Frauke Groß ; Antonio Delgado
- 关键词：Dough sheeting ; Process control ; Surface cracks ; Rheological properties ; Fuzzy logic
- 刊名：Journal of Food Engineering
- 出版年：2017
- 出版时间：April 2017
- 年：2017
- 卷：199
- 期：Complete
- 页码：93-99
- 全文大小：963 K
- 卷排序：199
文摘
Fuzzy logic control system to increase the dough sheeting efficiency is proposed. Rheology, surface cracks and dough thickness are used to design the fuzzy system. Results consistently confirm good dough quality in minimum rolling steps.