Français
4. Conclusion
The system developed has shown that it is possible to control a process based on the expert's behavior in relation to the process: this type of controller is particularly interesting for processes where there are not enough sensors and where no process model is available. This approach, based on the use of sensory measurements made by operators on the production line, has been illustrated by other food applications: cheese , products that have undergone a browning process
The Ultimate Scientific and Technical Reference
This article is included in
Control and systems engineering
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Conclusion
References
The Ultimate Scientific and Technical Reference
