KANSOU, Kamal; DELLA VALLE, Guy; NDIAYE, Amadou

doi:10.1115/ESDA2012-82954

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KANSOU, Kamal
Unité de recherche sur les Biopolymères, Interactions Assemblages [BIA]

DELLA VALLE, Guy
Unité de recherche sur les Biopolymères, Interactions Assemblages [BIA]

NDIAYE, Amadou
Institut de Mécanique et d'Ingénierie de Bordeaux [I2M]

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Communication dans un congrès avec actes

Ce document a été publié dans

11. Biennial Conference on Engineering Systems Design and Analysis (ESDA2012), 2012-07-02, Nantes. 2012, vol. 4

ASME - American Association of Mechanical Engineers

Résumé en anglais

We present a procedure of knowledge representation based on a qualitative algebra, to predict the wheat flour dough behaviour from mixing settings. The procedure guarantees the consistency of the knowledge base and provides a concise and explicit representation of the knowledge. The qualitative model is implemented as a knowledge-based system (KBS) accessible and understandable by scientists and technologists in breadmaking. The KBS is a record of the domain knowledge, mainly know-how, and a tool to confront predictions of the dough condition with real observations. An example of such a confrontation about the wheat flour dough mixing process is shown; the results gives insight into ill-known relations between the process settings and the dough condition.< Réduire

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manufacturing

food products

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Integrating expert knowledge in cereal food manufacturing processes

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