Integrating expert knowledge in cereal food manufacturing processes
| hal.structure.identifier | Unité de recherche sur les Biopolymères, Interactions Assemblages [BIA] | |
| dc.contributor.author | KANSOU, Kamal | |
| hal.structure.identifier | Unité de recherche sur les Biopolymères, Interactions Assemblages [BIA] | |
| dc.contributor.author | DELLA VALLE, Guy | |
| hal.structure.identifier | Institut de Mécanique et d'Ingénierie de Bordeaux [I2M] | |
| dc.contributor.author | NDIAYE, Amadou | |
| dc.date.accessioned | 2021-05-14T09:34:34Z | |
| dc.date.available | 2021-05-14T09:34:34Z | |
| dc.date.issued | 2012 | |
| dc.date.conference | 2012-07-02 | |
| dc.identifier.isbn | 978-0-7918-4487-8 | |
| dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/76150 | |
| dc.description.abstractEn | 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. | |
| dc.language.iso | en | |
| dc.publisher | ASME - American Association of Mechanical Engineers | |
| dc.publisher.location | New York (united states) | |
| dc.subject.en | manufacturing | |
| dc.subject.en | food products | |
| dc.title.en | Integrating expert knowledge in cereal food manufacturing processes | |
| dc.type | Communication dans un congrès avec actes | |
| dc.identifier.doi | 10.1115/ESDA2012-82954 | |
| dc.subject.hal | Sciences du Vivant [q-bio]/Ingénierie des aliments | |
| dc.subject.hal | Sciences de l'ingénieur [physics]/Génie des procédés | |
| bordeaux.volume | 4 | |
| bordeaux.hal.laboratories | Institut de Mécanique et d’Ingénierie de Bordeaux (I2M) - UMR 5295 | * |
| bordeaux.institution | Université de Bordeaux | |
| bordeaux.institution | Bordeaux INP | |
| bordeaux.institution | CNRS | |
| bordeaux.institution | INRAE | |
| bordeaux.institution | Arts et Métiers | |
| bordeaux.country | FR | |
| bordeaux.title.proceeding | 11. Biennial Conference on Engineering Systems Design and Analysis (ESDA2012) | |
| bordeaux.conference.city | Nantes | |
| bordeaux.peerReviewed | oui | |
| hal.identifier | hal-02744466 | |
| hal.version | 1 | |
| hal.origin.link | https://hal.archives-ouvertes.fr//hal-02744466v1 | |
| bordeaux.COinS | ctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.date=2012&rft.volume=4&rft.au=KANSOU,%20Kamal&DELLA%20VALLE,%20Guy&NDIAYE,%20Amadou&rft.isbn=978-0-7918-4487-8&rft.genre=proceeding |
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