Integrating expert knowledge in cereal food manufacturing processes
Idioma
en
Communication dans un congrès avec actes
Este ítem está publicado en
11. Biennial Conference on Engineering Systems Design and Analysis (ESDA2012), 2012-07-02, Nantes. 2012, vol. 4
ASME - American Association of Mechanical Engineers
Resumen en inglés
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 ...Leer más >
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.< Leer menos
Palabras clave en inglés
manufacturing
food products
Orígen
Importado de HalCentros de investigación