Fuzzy Control System in Drying Process of Fermented Sausages

Abstract

Abstract Fermented sausages are dried in artificial driers, where the air relative humidity (RH) and temperature (T) are controlled. On the basis of product evaluation, an expert manually readjusts the RH set points in a staggered form. The main drawbacks of this control system are the discontinuity of the product evaluation and the cost of the experts' training. This study proposes a system to readjust the set points of RH based on the theory of fuzzy sets. Two fuzzy control systems were applied to the drying process of fermented sausages in an industrial drier at constant temperature. They used different on-line instrumental measurements related to the expert evaluation as input variables. Results show that fuzzy control can improve the manual control system and it helps quality assurance during the drying process. It reduces the risk of crust development, one of the most serious problems in fermented sausages.