A new approach to modeling and control of a food extrusion process using artificial neural network and an expert system

被引：21
|
作者：
Popescu, O
Popescu, DC
Wilder, J
Karwe, MV
机构：
[1] Rutgers State Univ, Ctr Adv Food Technol, New Brunswick, NJ 08903 USA
[2] Rutgers State Univ, Ctr Adv Informat Proc, Piscataway, NJ 08855 USA
[3] Rutgers State Univ, Dept Elect & Comp Engn, Piscataway, NJ 08854 USA
来源：
JOURNAL OF FOOD PROCESS ENGINEERING | 2001年 / 24卷 / 01期
关键词：
D O I：
10.1111/j.1745-4530.2001.tb00529.x
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
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.
引用
收藏
页码：17 / 36
页数：20
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