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Application of fuzzy logic control for the dough proofing process
- Yousefi-Darani, Abdolrahimahim, Paquet-Durand, Olivier, Hitzmann, Bernd
- Food and bioproducts processing 2019 v.115 pp. 36-46
- controllers, dough, fuzzy logic, ingredients, temperature, yeasts
- A fuzzy logic control system is designed and applied to a proofing system. The controller is experimentally evaluated and the performance is compared to the ones from a PID controller. Dough pieces with different amounts of yeast added in the ingredients and in different temperature starting states are prepared and proofed with the supervision of the fuzzy control system. The controller is designed to maintain the volume of the dough pieces similar to volume expansion of a dough piece in standard conditions during the proofing process. Controllers are evaluated by means of performance criteria and the final volume of the dough samples. It is demonstrated that the fuzzy logic controller can provide significant better control, does not require a mathematical model and has better disturbance rejection properties.