Comparison of Kinetics, Neural Network and Fuzzy Logic in Modelling Texture Changes of Dry Peas in Long Time Cooking

Modeling thermal degradation of litchi texture: Comparison of WeLL model and conventional methods

“…The typical way to model thermal degradation of texture is based on the assumption that fruit and vegetable textural alterations during heat treatment are usually represented by a first order model of tissue softening measured by an appropriate mechanical test. But the validity of this assumption has been questioned (Rizvi & Tong, 1997;Xie, Xiong, & Church, 1998).…”

Fuzzy concepts applied to food product quality control: A review

“…The results show that this approach is more efficient than the use of classical trapezoidal membership functions. List of the applications on the four topics Representation of the descriptive sensory evaluation [20,22,28,31,39,57,62,[82][83][84]86] Indirect measurement Fuzzy rule basis Data-driven approaches: [12,13,17,23,49,76,79,91] Knowledge driven approaches: [11,36,55,59,93] Classification [2,[5][6][7]14,33,41,46,50,52,67,69,73,75] Diagnosis, supervision or control Data-driven approaches [4,25,29,32,[43][44][45]70,72,88,90] Knowled...…”

Food Security Risk Level Assessment: A Fuzzy Logic-Based Approach

“…We will explore the other options later if necessary. Using triangular and trapezoidal functions means that the performance rate of the fuzzification process will be very fast, although the level of accuracy will be lower than with either of the other membership functions; the normal speed versus complexity scenario (Xie et al 1998).…”