A new method for production development

Laura Trautmann; Attila Piros; János Péter Rádics; Katalin Badak-Kerti; Ivett Jakab

doi:10.32972/dms.2020.029

Authors

Laura Trautmann Budapest University of Technology and Economics, Department of Machine and Product Design https://orcid.org/0000-0001-9230-4949
Attila Piros Budapest University of Technology and Economics, Department of Machine and Product Design https://orcid.org/0000-0002-0829-8062
János Péter Rádics Budapest University of Technology and Economics, Department of Machine and Product Design
Katalin Badak-Kerti Szent István University, Department of Grain and Industrial Plant Processing https://orcid.org/0000-0002-3130-4969
Ivett Jakab Szent István University, Department of Grain and Industrial Plant Processing https://orcid.org/0000-0002-3541-9309

DOI:

https://doi.org/10.32972/dms.2020.029

Keywords:

Bakery product, production development, programming, fuzzy logic

Abstract

This paper introduces a new method for production development with the usage of process observation, fuzzy logic, and sensoring. In collaboration with experts in the field of food science, design, a program was developed that can simulate the behaviour of a semifinished product during preparation. A factory producing bakery products applied sensors in order to gain real-time data that can be integrated into the program. Because of all the uncertainty of a preparation process, the optimal baking temperature and time are different in each package of the product. With the previously mentioned program, it is possible to provide the optimal values for each package.

References

Tucker, G., Adams, M. (2020). Intelligent dough mixing using AI. UK, Campden BRI, https://www.campdenbri.co.uk/blogs/intelligent-dough-mixing.php.

Klement, E. P., Slany, W. (1993). Fuzzy Logic in Artificial Intelligence. Berlin-Heidelberg, Springer-Verlag. https://doi.org/10.1007/3-540-56920-0

Müller, R., Spielvogel, M., Xu, X. (2019). Semi-Supervised Labeling of Data with Varying Distributions. Technische Universität München.

Trautmann, L., Piros, A., Rádics, J. P., Badak-Kerti, K., Berényi, R., Héber, G. (2019). Mathematical Background of the Development of Bakery Product Production. GÉP, Vol. 70, No. 4, pp. 57-60.

Lásztity, R., Törley, D. (1987). Alkalmazott élelmiszer-analítika II. Budapest, Mezőgazdasági Könyvkiadó Vállalat.

A new method for production development

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