Articles
A QUALITATIVE REPRESENTATION OF FRENCH BREADMAKING PROCESS IN VIEW TO DEVELOP A COMPUTERISED DECISION SUPPORT SYSTEM: THE MIXING UNIT PROCESS
Article number
674_77
Pages
585 – 592
Language
English
Abstract
Mechanical modelling of dough kneading is difficult because of free surface flow phenomena and complex rheological properties challenge the use of FEM software.
So, it is thought more realistic to develop a qualitative model of kneading process by analysing control variables of kneading and state variables of dough.
Our goal is to be able to automatically predict the dough conditions using control variables of kneading on one hand, and on another hand deduct the causes of dough faults from the state and control variables.
A qualitative model of kneading process has been developed in order to automatically predict the flour dough conditions in function with the control variables; and to calculate its bread making scoring on French standard (AFNOR: NF V 03-716). Software has been developed in CLIPS programming language as mock-up of this model in view to facilitate the validation of the accuracy of the representation by the human experts.
First trials have been found satisfactory by the human experts and yielded encouraging results on the similarity between the predicted and the obtained bread making scorings on French standard.
So, it is thought more realistic to develop a qualitative model of kneading process by analysing control variables of kneading and state variables of dough.
Our goal is to be able to automatically predict the dough conditions using control variables of kneading on one hand, and on another hand deduct the causes of dough faults from the state and control variables.
A qualitative model of kneading process has been developed in order to automatically predict the flour dough conditions in function with the control variables; and to calculate its bread making scoring on French standard (AFNOR: NF V 03-716). Software has been developed in CLIPS programming language as mock-up of this model in view to facilitate the validation of the accuracy of the representation by the human experts.
First trials have been found satisfactory by the human experts and yielded encouraging results on the similarity between the predicted and the obtained bread making scorings on French standard.
Authors
A. Ndiaye, H. Chiron, G. Della Valle, P. Roussed
Keywords
Qualitative modelling, knowledge representation, French breadmaking, mixing
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