Automation of food production is an actively researched domain. One of the areas, where automation is still not progressing significantly is bread making. The process still relies on expert knowledge regarding how to react to procedure changes depending on environmental conditions, quality of the ingredients, etc. In this paper, we propose an ANFIS-based model for changing the mixer speed during the kneading process. Although the recipes usually indicate the time for which the mixing should be done using slow and fast mixing speeds, however, it is the human, who makes the final decision as the mixers differ in terms of the mixing quality, speed, etc. Furthermore, unexpected differences in flour quality or room conditions can impact the time required to mix the ingredients. In the paper, different methods for fuzzy modeling are described and analyzed. The tested models are compared using both generated and real data and the best solution is presented.
Authors
Additional information
- DOI
- Digital Object Identifier link open in new tab 10.1007/978-3-031-42823-4_24
- Category
- Aktywność konferencyjna
- Type
- publikacja w wydawnictwie zbiorowym recenzowanym (także w materiałach konferencyjnych)
- Language
- angielski
- Publication year
- 2023
