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A NEW APPROACH TO MODELING AND CONTROL OF A FOOD EXTRUSION PROCESS USING ARTIFICIAL NEURAL NETWORK AND AN EXPERT SYSTEM
Author(s) -
POPESCU OTILIA,
POPESCU DIMITRIE C.,
WILDER JOSEPH,
KARWE MUKUND V.
Publication year - 2001
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2001.tb00529.x
Subject(s) - artificial neural network , computer science , process (computing) , controller (irrigation) , expert system , control engineering , extrusion , artificial intelligence , operator (biology) , control (management) , engineering , materials science , biochemistry , chemistry , repressor , transcription factor , gene , agronomy , metallurgy , biology , operating system
The paper presents a new approach to the modeling of the start‐up part of a food extrusion process. A neural network model is proposed and its parameters are determined. Simulation results with real data are also presented. The inputs and outputs of the model are among those used by the human operator during the start‐up process for control. An intelligent controller structure that uses an expert system and “delta‐variations” to modify inputs is also proposed.