Neural network modeling and fuzzy control simulation for bread-baking process

Three quality factors of volume, browning, and temperature were measured to develop neural network models for the bread baking process. Volume and browning changes were measured using image processing techniques. Temperature changes inside the bread were measured by K-type thermocouples Three neural network models for volume, browning and bread temperatures were developed respectively, then used for fuzzy control simulation of the oven used in the baking process. The neural network models showed a good performance for predicting temperature, volume, and browning not only after 30 s but also after 2 min. Knowledge from the experiments and an experienced operator were used to construct II rules for the fuzzy controller The simulation results showed that the developed neural networks and fuzzy controller can be used to reduce the cost for heating the oven without any loss of bread quality.