Mahadevappa J, Groß F, Delgado A (2017)
Publication Language: English
Publication Type: Journal article
Publication year: 2017
Publisher: Elsevier Ltd
Book Volume: 199
Pages Range: 93-99
DOI: 10.1016/j.jfoodeng.2016.12.013
One of the prime aspects in small and medium-sized baking enterprises (SMEs) is to control and improve the dough sheeting process. Dough sheeting is an important phase in producing various baked products such as breads, pastries, pizza etc. This is one of the key feature that helps to achieve optimized timing and product quality. The deployment of a fuzzy control system is one of the feasible option when complexity of the process is high. The fuzzy control system (program) developed in this research can regulate the roll gaps based on the input parameters such as dough thickness, rheological measurements and surface cracks. The results demonstrated that by the implementation of a fuzzy system an optimized dough sheeting method is achieved. On comparison of the results with a non-fuzzy system, the dough was rolled in less time without making any compromise with the dough quality.
APA:
Mahadevappa, J., Groß, F., & Delgado, A. (2017). Fuzzy logic based process control strategy for effective sheeting of wheat dough in small and medium-sized enterprises. Journal of Food Engineering, 199, 93-99. https://dx.doi.org/10.1016/j.jfoodeng.2016.12.013
MLA:
Mahadevappa, Jyothi, Frauke Groß, and Antonio Delgado. "Fuzzy logic based process control strategy for effective sheeting of wheat dough in small and medium-sized enterprises." Journal of Food Engineering 199 (2017): 93-99.
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