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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
