Application of fuzzy logic control for the dough proofing process

The Supervision of Dough Fermentation Using Image Analysis Complemented by a Continuous Discrete Extended Kalman Filter

“…They demonstrated the controller performance by using different amounts of yeast as well as different starting temperatures of the dough pieces (normal state, frozen state, and thawed state). Comparing PID control with a fuzzy control system, Yousefi-Darani et al [10] showed that similar results of both control algorithms were obtained, but that the fuzzy controller was much faster to implement. Ivorra et al [11] developed a 3D vision system for the monitoring of dough fermentation; using a laser and a camera system combined using the structured light technique, they obtained a 3D sample profile during fermentation.…”

Determining food safety in canned food using fuzzy logic based on sulphur dioxide, benzoic acid and sorbic acid concentration

“…Nevertheless, FL has been successfully used in food industries for various purposes such as classifications, quality control, food safety, and food sorting [ 25 ]. The utilization of FL has been seen in ranking the sensory attributes of aromatic foods, acting as a controller system in autoclave operations [ 26 ] and bread making [ 27 ]. Apart from that, FL has also been used for the prediction of the drying kinetics onions during fluidized bed drying and for the estimation of caffeine release from hydrogel colloidosome [ 28 ].…”

Developing a special microwave oven: Assessment of its performance for dough fermentation and nutrient soup elaboration

“…The increase in volume is the most apparent physical change related to the process of dough fermentation [ 19 , 20 ]. According to this principle, a digital camera can be applied to monitor the relative volume of the dough for achieving a feedback control [ 21 , 22 ]. This method is feasible for traditional ovens, but it is not suitable for microwave ovens since the camera sensor is apt to be interfered by microwave.…”