We present a procedure of knowledge representation based on a qualitative algebra, to predict the wheat flour dough behaviour from mixing settings. The procedure guarantees the consistency of the knowledge base and provides a concise and explicit representation of the knowledge. The qualitative model is implemented as a knowledge-based system (KBS) accessible and understandable by scientists and technologists in breadmaking. The KBS is a record of the domain knowledge, mainly know-how, and a tool to confront predictions of the dough condition with real observations. An example of such a confrontation about the wheat flour dough mixing process is shown; the results gives insight into ill-known relations between the process settings and the dough condition.
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ASME 2012 11th Biennial Conference on Engineering Systems Design and Analysis
July 2–4, 2012
Nantes, France
Conference Sponsors:
- International
ISBN:
978-0-7918-4487-8
PROCEEDINGS PAPER
Integrating Expert Knowledge in Cereal Food Manufacturing Processes
Kamal Kansou,
Kamal Kansou
INRA, Biopolymères Interactions et Assemblages, Nantes, France
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Guy Della Valle,
Guy Della Valle
INRA, Biopolymères Interactions et Assemblages, Nantes, France
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Amadou Ndiaye
Amadou Ndiaye
INRA, Université Bordeaux 1, Talence, France
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Kamal Kansou
INRA, Biopolymères Interactions et Assemblages, Nantes, France
Guy Della Valle
INRA, Biopolymères Interactions et Assemblages, Nantes, France
Amadou Ndiaye
INRA, Université Bordeaux 1, Talence, France
Paper No:
ESDA2012-82954, pp. 195-202; 8 pages
Published Online:
August 12, 2013
Citation
Kansou, K, Della Valle, G, & Ndiaye, A. "Integrating Expert Knowledge in Cereal Food Manufacturing Processes." Proceedings of the ASME 2012 11th Biennial Conference on Engineering Systems Design and Analysis. Volume 4: Advanced Manufacturing Processes; Biomedical Engineering; Multiscale Mechanics of Biological Tissues; Sciences, Engineering and Education; Multiphysics; Emerging Technologies for Inspection and Reverse Engineering; Advanced Materials and Tribology. Nantes, France. July 2–4, 2012. pp. 195-202. ASME. https://doi.org/10.1115/ESDA2012-82954
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