Detail New Techniques for Commercial Bread Dough Mixing   Oleh:  Fowler, E. R. Jenis: Article from Bulletin/Magazine Dalam koleksi: IEEE Instrumentation & Measurement Magazine vol. 3 no. 1 (2000), page 21-25. Topik: commercial code; techniques; commercial; mixing Ketersediaan Perpustakaan Pusat (Semanggi) Nomor Panggil: II47.2 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada     Lihat Detail Induk Isi artikel Bread dough mixing is a complex and uncertain process that involves both biological and mechanical polymerization. Although a human expert can control the mixing of dough, it is difficult to model mathematically for use in a conventional control schema. Using the results of the well - known mixograph test for gluten development, expert bakers have observed that the instantaneous mechanical power needed to mix dough has a significant relationship with the dough's gluten development and hydraulic absorption. A logical conclusion based on this observation is to measure the input electrical power for automatic control of large dough mixers. Such a control system must sense the instantaneous, three - phase input power ; this signal is very noisy, non linear, non stationary, and time varying. Hence, fuzzy logic is a good tool for developing an automatic control system. Such a system is described. Opini Anda Klik untuk menuliskan opini Anda tentang koleksi ini! Kembali

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