Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Simulation of Fuzzy Logic Controller for Food Extrusion Process

압출성형공정 퍼지제어기의 모의실험

  • Lee, Seung-Ju (Department of Food Science and Engineering, Dongguk University) ;
  • Won, Chee-Sun (Department of Electronic Engineering, Dongguk University) ;
  • Han, Ouk (Korea Food Research Institute) ;
  • Mok, Chul-Kyoon (Department of Food Science and Technology, Kyungwon University) ;
  • Lee, Byeong-Sang (Department of Food Science and Engineering, Dongguk University)
  • 이승주 (동국대학교 식품공학과) ;
  • 원치선 (동국대학교 전자공학과) ;
  • 한억 (한국식품개발연구원) ;
  • 목철균 (경원대학교 식품가공학과) ;
  • 이병상 (동국대학교 식품공학과)
  • Published : 1995.04.29
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Abstract

Fictitious experiment to control extrusion process was carried out using the fuzzy theory. Algorithm of the fuzzy logic controller(FLC) was made based on the general principles of extrusion. In the simulation, at first, thickness of extrudate was measured as feedback input variable. Secondly, a set point of screw speed was determined as output variable of extruder operating condition through FLC. Finally, the thickness of extrudate was controlled as a given set point. Barrel heater was simply controlled as on/off state, which was not fuzzy controlled.

퍼지 이론을 적용하여 압출성형공정을 제어하는 모의실험을 수행하였다. 압출물의 두께(팽화율)가 측정변수로 피드백 입력되고 퍼지제어기를 통하여 스크류 회전속도의 set point가 출력되었다. 얻어진 set point로 가상의 압출성형기가 작동하여 또 다른 두께값이 측정값으로 입력되었다. 이와같은 일련의 과정이 반복되면서 최종적으로 원하는 두께값을 얻을 수 있었고 피지제어기의 알고리즘은 압출성형 전문가로부터 얻어진 기본 법칙을 이용하여 작성 하였다.

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