Fuzzy control system for peanut roasting

Journal of Food Engineering

Volumn 41, Issue 3, 1999, Pages 141-146

  Davidson, V J ^a   Brown, R B ^a   Landman, J J ^b  

^a UNIVERSITY OF GUELPH   (Canada)

^b UNIVERSITY OF PRETORIA   (South Africa)

Author keywords

[No Author keywords available]

Indexed keywords

COMPUTER SIMULATION; FUZZY CONTROL; FUZZY SETS; HEAT TRANSFER; HEATING; REACTION KINETICS;

BROWNING; PEANUT ROASTING;

FOOD PROCESSING;

EID: 0033362143     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(99)00081-3     Document Type: Article

References (9)

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2. Davidson, V. J., Martineau, S., & Brown, R. B. (1996). Quality-based control for drying of food materials. In Proceedings of the NAFIPS'96 (pp. 114-117). Berkeley.
3. Driankov D., Hellendoorn H., Reinfrank M. An introduction to fuzzy control. 1993;Springer, New York.
4. Eerikainen, T., Linko, S., & Linko, P. (1988). The potential of fuzzy logic in optimization and control: fuzzy reasoning in extrusion cooker control. In M. Renard & J. Bimbenet, Automatic control and optimization of food processes (pp. 183-200). Amsterdam: Elsevier.
5. Kaufman A., Gupta M. M. An introduction to fuzzy arithmetic. 1985;Van Nostrand Reinholdt, New York.
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8. Perrot N., Trystam G., Leguennec D., Guely F. Sensor fusion for real time quality evaluation of biscuits during baking. Comparison between bayesian and fuzzy approaches. Journal of Food Engineering. 29:1996;301-315.
9. Perrot N., Mé L., Trystam G., Trichard J. M., Decloux M. Optimal control of the microfiltration of a sugar product using a controller combining fuzzy and genetic approaches. Fuzzy Sets and Systems. 94:1998;309-322.