Fuzzy Control System in Drying Process of Fermented Sausages
2005; Taylor & Francis; Volume: 23; Issue: 9-11 Linguagem: Inglês
10.1080/07373930500210523
ISSN1532-2300
AutoresP. Gou, Josep Comaposada, E. Serra, Mónica Albertí Corominas, Manel Poch, J. Arnau,
Tópico(s)Animal Nutrition and Physiology
ResumoAbstract Abstract Fermented sausages are dried in artificial driers, where the air relative humidity (RH) and temperature (T) are controlled. On the basis of product evaluation, an expert manually readjusts the RH set points in a staggered form. The main drawbacks of this control system are the discontinuity of the product evaluation and the cost of the experts' training. This study proposes a system to readjust the set points of RH based on the theory of fuzzy sets. Two fuzzy control systems were applied to the drying process of fermented sausages in an industrial drier at constant temperature. They used different on-line instrumental measurements related to the expert evaluation as input variables. Results show that fuzzy control can improve the manual control system and it helps quality assurance during the drying process. It reduces the risk of crust development, one of the most serious problems in fermented sausages. Keywords: Fuzzy logicProcess controlDryingFermented sausages ACKNOWLEDGMENTS This work was supported with funds from the Spanish Ministry of Science and Technology (CICYT, Project AGL2000-0517-P4_04). The authors are grateful to Casademont S.A. technicians (Jordi Bernardo, David Bonadona, Josep Roca and Jordi Barris) and Refrica S.A. technician (Jordi Pericay) for their expert comments and management of the industrial dryer.
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