QUALITY CONTROL SYSTEM FOR THE TECHNOLOGICAL PROCESS OF THE BAKERY PRODUCTS MANUFACTURE BASED ON FUZZY LOGIC MODELS

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Authors

M.A. ALLYAMSHIN, P.M. MURASHEV, V.N. BOGATIKOV, Dr. Sc.,

Abstract

The paper considers a fuzzy model of a system for the control of bakery products technology, as one of the tools for use in an expert system for making decisions. On the grounds of the selected parameters the technological process of the manufacture of bakery products in a small bakery is evaluated and the results of experiments and the operation of the fuzzy control model are compared.

Keywords

quality control system; technological process; bakery product; random disturbances; expectation; variance; standard deviation; decomposition of context diagram; context diagram; fuzzy rules