Prédiction de la qualité de la farine après mouture
Type de document
journalArticle
Langue source
-- Langue source --
Titre
Prédiction de la qualité de la farine après mouture
Titre français
Titre anglais
Auteur(s)
- PARRENIN Loic
- DANJOU Christophe
- BEAUCHEMIN Robert
- AGARD Bruno
Editeur(s)
Autre(s)
Id
XSRQNJHU
Version
4100
Date ajout
25 mai 2021 11:49
Date modification
25 mai 2021 11:50
Résumé
In the production of organic flour, different qualities of flour are required by industrialists or craftsmen depending on the type of product to be produced. The quality of these grains, a living raw material, varies over time depending on many factors, thus leading to variations in the quality of organic flour. In order to obtain the desired flour quality, it is possible to make wheat mixes on the processing line as well as adjustments on the production machines. The article aims to propose a tool for predicting the quality of the flour produced, through a classification model. The model uses the data collected on the mixes as well as the quality of the wheat grains available upstream of the production chain. The tool allows to identify the characteristics that influence flour quality and to anticipate certain choices in wheat grains processing.
Note
None
CRAW tags
- AB - Spécifique
- FREDO qualité des produits
- FREDO technologie et innovation
- FREDO transformation et valorisation
- GEO Canada
- prediction
- céréale
- farine
WEB tags
Pages
9
Date caractères
2021
Date publication
1 janvier 2021