Temperature and Humidity Control System Based on Baking Ovens Using Fuzzy Logic

Abstract

This study presents an automatic system for baking bread in production. The article deals with the tasks of automated control of the bread baking process. A convection oven is considered as an example. The goal is to use methods to control the stage of baking bread, temperature and humidity using a fuzzy logic algorithm. System processes first receive a value compared with the set ones, after that the adder reports the difference between the humidity and temperature set by the sensor, and transmits the data to the fuzzy logic blog. And fuzzy logic makes a decision in accordance with the base logic. This article discusses various methods and systems for automatic process control in the food industry, and predicts the future of automatic process control. All input parameters were controlled simultaneously using a fuzzy control system developed during the study. The fuzzy control system was created using MATLAB Fuzzy Logic Toolbox, and the operating structure of the control system was analyzed. An intelligent control scheme based on a fuzzy controller is proposed. All input data obtained during bread baking are compared with expert data, and rule-based solutions are selected depending on the results obtained. Optimization of temperature and humidity in the chamber ensures high quality of the baked product. As a result, the circulating air is heated and mixed, ensuring the uniformity of baking bread. With the help of convection, hot air flows are distributed throughout the chamber, ensuring a uniform temperature in all parts of the oven. Bread acquires volume and softness, becomes ruddy on all sides, and after intense thermal exposure, glossiness appears in the crust of bread.