Development of a Fuzzy Logic Control System for the Noodle Dough Sheeting Process

Authors

  • Suzanawati Abu Hasan Faculty of Computer and Mathematical Sciences, Universiti Teknologi MARA (UiTM) Perlis Branch, Arau Campus, 02600 Arau, Perlis, Malaysia. Author
  • Aina Irsalina Itqan Rosli Faculty of Computer and Mathematical Sciences, Universiti Teknologi MARA (UiTM) Perlis Branch, Arau Campus, 02600 Arau, Perlis, Malaysia. Author
  • Yeong Kin Teoh Faculty of Computer and Mathematical Sciences, Universiti Teknologi MARA (UiTM) Perlis Branch, Arau Campus, 02600 Arau, Perlis, Malaysia. Author
  • Diana Sirmayunie Mohd Nasir Faculty of Computer and Mathematical Sciences, Universiti Teknologi MARA (UiTM) Perlis Branch, Arau Campus, 02600 Arau, Perlis, Malaysia. Author

DOI:

https://doi.org/10.24191/jcrinn.v11i2.561

Keywords:

Fuzzy Logic , Dough Sheeting, Noodle Production, Food Processing

Abstract

The process of dough sheeting is the most crucial step in the production of noodles. In the food industry, the sheeting process of noodle dough is important because it specifically aims to improve the quality and efficiency of noodle production. This study provides a background on the mechanical sheeting process on the mechanical sheeting process used in the food industry, highlighting its significance in shaping, and flattening dough for various goods, particularly noodles. The research identifies several challenges in the current noodle dough sheeting procedures, like uneven dough thickness, surface crack and stickiness. The study formulates a problem statement, emphasizing the need for an accurate and controlled sheeting environment to address these challenges. The proposed solution is to develop and implement a fuzzy logic control system for noodle dough sheeting. The study aims to identify critical parameters influencing dough sheeting and implement fuzzy-rule-base in monitoring the dough sheeting process using identified critical parameters. The amount of flour can be adjusted by the fuzzy control system (software) created in this study, depending on the input parameters, which include surface cracks and dough thickness. The results demonstrated that an ideal dough sheeting method is achieved by implementing a fuzzy system. This research contributes to the advancement of noodle production by introducing a fuzzy logic control system in the development of the dough sheeting process. The findings offer practical insights for small and medium-sized enterprises (SMEs), noodle manufacturers, and sheeting machine manufacturers, paving the way for more efficient and higher-quality noodle production in the culinary sector.

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Published

2026-09-01

Issue

Section

General Computing

How to Cite

Development of a Fuzzy Logic Control System for the Noodle Dough Sheeting Process. (2026). Journal of Computing Research and Innovation, 11(2), 146-160. https://doi.org/10.24191/jcrinn.v11i2.561