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Article Dans Une Revue Food Control Année : 2007

Fuzzy control of the start-up phase of the food extrusion process

Résumé

In this paper, a fuzzy control system is proposed to improve the start-up procedure of a food extrusion process generally based on the principle of the inverse relation between the screw speed and the torque. The proposed control structure consists of three control loops connected in a parallel configuration using multiple-input, single-output (MISO) Takagi–Sugeno–Kang (TSK) fuzzy controllers, which monitor the screw speed, the bulk feed rate and the water input rate in a highly coordinated way, such as the start-up is performed quickly and without screw blockage. The fuzzy control system was carried out through experiments on corn starch

Dates et versions

hal-04041432 , version 1 (22-03-2023)

Identifiants

Citer

Farid Fodil-Pacha, Abdellah Arhaliass, Nadia Aït-Ahmed, Lionel Boillereaux, Jack Legrand. Fuzzy control of the start-up phase of the food extrusion process. Food Control, 2007, Food control, 18 (9), pp.1143-1148. ⟨10.1016/j.foodcont.2006.06.013⟩. ⟨hal-04041432⟩
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