Expert system for technology evaluation in bread making industry

被引：0
|
作者：
Mesaric, J. [1 ]
机构：
[1] Univ JJ Strossmayer, Fac Econ, Osijek, Croatia
来源：
Proceedings of the 3rd International Congress Flour - Bread '05 and 5th Croatian Congress of Cereal Technologists | 2006年
关键词：
technology selection; expert system; baking industry;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Production of bread products has, like all others production, more alternatives that prove their advantages or disadvantages, depending on specific conditions. Selection of particular technologies, i.e. classic baking, partial baking or freezing was investigated. Technology is evaluated through two complex variables, relative technology strength and relative technology attractiveness. Strategic options are chosen based on technological portfolio which is a combination of values of these two complex variables. An expert system for RTP and RTA was developed. The system was tested on the data available for plant and small scale bakeries in Croatia.
引用
收藏
页码：347 / 354
页数：8
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