Fuzzy-Rule-Based Approach for Modeling Sensory Acceptabitity of Food Products
スポンサーリンク
概要
- 論文の詳細を見る
The prediction of product acceptability is often an additive effect of individual fuzzy impressions developed by a consumer on certain underlying attributes characteristic of the product. In this paper, we present the development of a data-driven fuzzy-rule-based approach for predicting the overall sensory acceptability of food products, in this case composite cassava-wheat bread. The model was formulated using the Takagi-Sugeno and Kang (TSK) fuzzy modeling approach. Experiments with the model derived from sampled data were simulated on Windows 2000XP running on Intel 2Gh environment. The fuzzy membership function for the sensory scores is implemented in MATLAB 6.0 using the fuzzy logic toolkit, and weights of each linguistic attribute were obtained using a Correlation Coefficient formula. The results obtained are compared to those of human judgments. Overall assessments suggest that, if implemented, this approach will facilitate a better acceptability of cassava bread as well as nutritionally improved food.
論文 | ランダム
- 土木工事における工事成績評定の分析について (特集:監督検査)
- 浮選回路へのコンピュータの利用 (選鉱・選炭工場へのコンピュータの応用-2-)
- 運動の検出
- 慢性特発性偽性腸閉塞症の1例
- 肝胆膵 (特集 内科医が知っておくべき検査の最新情報 : 臨床検査の進歩) -- (各論 : 注目される新しい検査を中心に)