Title :
Estimation of the food product quality using fuzzy sets
Author :
Perrot, Nathalie ; Bonazzi, Catherine ; Trystram, Gilles ; Guely, François
Author_Institution :
Cemagref, Aubiere, France
Abstract :
The estimation of food product quality using fuzzy sets is discussed in this paper through two specific examples: (i) prediction of the luminance of biscuits during a baking process, and (ii) prediction of wet-milling quality of maize during a drying process. Two fuzzy approaches are validated: a black-box approach and a knowledge-based approach to modeling. The results are good and coherent in both cases and the models are robust. Nevertheless, the fuzzy knowledge-based modeling approach is particularly pertinent and adaptable to food process engineering research
Keywords :
brightness; drying; engineering computing; food processing industry; fuzzy logic; fuzzy set theory; knowledge based systems; modelling; quality control; uncertainty handling; baking process; biscuit luminance prediction; black-box modeling approach; drying process; food process engineering research; food product quality estimation; fuzzy knowledge-based modeling approach; fuzzy sets; maize wet-milling quality prediction; robust models; Design for experiments; Equations; Food products; Fuzzy logic; Fuzzy sets; Knowledge engineering; Productivity; Robustness; State estimation; Uncertainty;
Conference_Titel :
Fuzzy Information Processing Society, 1999. NAFIPS. 18th International Conference of the North American
Conference_Location :
New York, NY
Print_ISBN :
0-7803-5211-4
DOI :
10.1109/NAFIPS.1999.781741
