Abstract:
In Food Science and Technology applications complex phenomena that involve macroscopic measurements are generally challenging to be represented in a formal (mathematical)...Show MoreMetadata
Abstract:
In Food Science and Technology applications complex phenomena that involve macroscopic measurements are generally challenging to be represented in a formal (mathematical) way. In this paper we propose to model the evolution of some morphology descriptors of bread making process by adopting a well-known methodology: the Particle Filtering. The main idea is to describe the volume variations, related to the yeast content in a bread dough, with a stochastic differential model to forecast the dynamics of leavening and baking bread processes, when some samples are known in several time instants. Numerical experiments confirm that the proposed approach is able to accurately predict values of leavening and baking function. Finally, we highlight that for Food Science and Technology applications an interesting feature of the proposed scheme is its ability to forecast variable states also when few instant samples are available.
Published in: 2018 IEEE 4th International Forum on Research and Technology for Society and Industry (RTSI)
Date of Conference: 10-13 September 2018
Date Added to IEEE Xplore: 29 November 2018
ISBN Information: