scholarly journals Aggregation of sensory data using fuzzy logic for sensory quality evaluation of food

2011 ◽  
Vol 50 (6) ◽  
pp. 1088-1096 ◽  
Author(s):  
Chakraborty Debjani ◽  
Shrilekha Das ◽  
H. Das
Keyword(s):  
Fuzzy Logic ◽  
Sensory Quality ◽  
Quality Evaluation ◽  
Sensory Data

Effect of Processing and Drying on Quality Evaluation of Ready-To-Cook Jackfruit

2021 ◽  
Vol 7 (2) ◽  
pp. 19-29
Author(s):  
Md. Hafizul Haque Khan ◽  
◽  
Mohammad Mainuddin Molla ◽  
Ashfak Ahmed Sabuz ◽  
Md. Golam Ferdous Chowdhury ◽  
...  
Keyword(s):  
Citric Acid ◽  
Nutritional Quality ◽  
Sensory Quality ◽  
Quality Evaluation ◽  
Antioxidant Activities ◽  
Physicochemical Characteristics ◽  
Quality Attributes ◽  
Citric Acid Solution ◽  
Sensory Score ◽  
Low Potassium

The study was conducted with the aim of processing and developing ready to cook jackfruit to evaluate their nutritional and sensory quality attributes. In this study, green tender jack fruits were harvested from 60 to 70 days after synthesis. Then the fruits were washed, peeled and cut into slices. The slices were treated by dipping into different solutions for each treatments viz. control (T1), 0.5% salt solution (T2), 0.2% citric acid solution (T3), 1000 ppm potassium metabisulfite (KMS) (T4), 1000 ppm KMS + 0.5% salt (T5), 1000 ppm KMS + 0.2% citric acid (T6), 0.5% salt + 0.2% citric acid (T7) and 1000 ppm KMS+ 0.2% citric acid+ 0.5% salt (T8). Then the treated sliced was steam blanched at 85°C temperature for 8 min. The roasted beef spices were mixed and then dried at 50°C, 60°C and 70°C temperature owing to preparation of ready to cook. Results revealed that ready to cook dried at 50°C, 60°C and 70°C temperature took 72 hrs, 48 hrs and 36 hrs respectively. Low potassium metabisulfite residue was observed with increasing blanching time and drying temperature. The physicochemical characteristics, phytochemical and antioxidant activities were retained more and the highest sensory score was obtained at 60°C temperature. The marketable life of the RTC jackfruit could be extended to more than 6 months. However, the findings suggest that green tender jackfruit treated with 1000 ppm KMS, blanched for 8 min and dried at 60°C is a quick and healthy option in terms of good marketable life, nutritional and sensory quality attributes. Keywords:Tender jackfruit, ready to cook, nutritional quality, sensory attributes, marketable life

Quality Evaluation of Public Procurement: Fuzzy Logic Methodology

2019 ◽  
pp. 823-833
Author(s):  
Olga S. Belokrylova ◽  
Kirill A. Belokrylov ◽  
Elena D. Streltsova ◽  
Sergey S. Tsygankov ◽  
Ekaterina M. Tsygankova
Keyword(s):  
Fuzzy Logic ◽  
Quality Evaluation ◽  
Public Procurement

Neural network and fuzzy logic techniques based collision avoidance for a mobile robot

Robotica ◽  
1997 ◽  
Vol 15 (6) ◽  
pp. 627-632 ◽  
Author(s):  
Minglu Zhang ◽  
Shangxian Peng ◽  
Qinghao Meng
Keyword(s):  
Neural Network ◽  
Fuzzy Logic ◽  
Mobile Robot ◽  
Fuzzy Controller ◽  
Perceptual Space ◽  
Space Partitioning ◽  
Reactive Navigation ◽  
3 Dimensional ◽  
Sensory Data ◽  
Cluttered Environment

This paper is concerned with a mobile robot reactive navigation in an unknown cluttered environment based on neural network and fuzzy logic. Reactive navigation is a mapping between sensory data and commands without planning. This article's task is to provide a steering command letting a mobile robot avoid a collision with obstacles. In this paper, the authors explain how to perform a currently perceptual space partitioning for a mobile robot by the use of an ART neural network, and then, how to build a 3-dimensional fuzzy controller for mobile robot reactive navigation. The results presented, whether experimented or simulation, show that our method is well adapted to this type of problem.

scholarly journals Application of Pullulan and Chitosan Multilayer Coatings in Fresh Papayas

Coatings ◽  
2019 ◽  
Vol 9 (11) ◽  
pp. 745 ◽  
Author(s):  
Linyun Zhang ◽  
Chongxing Huang ◽  
Hui Zhao
Keyword(s):  
Sensory Quality ◽  
Quality Evaluation ◽  
Color Change ◽  
Titratable Acidity ◽  
Multilayer Coatings ◽  
Layer By Layer ◽  
Layer Technique ◽  
Soluble Solid ◽  
C 50 ◽  
Fruit Preservation

In this work, some multilayer coatings (two-layer, four-layer or six-layer) based on pullulan and chitosan for protecting papayas were prepared by the layer-by-layer technique. The papayas were coated by immersion and stored at 25 °C, 50% relative humidity or up to 14 days. Uncoated and monolayer-coated papayas were used as controls. The pullulan/chitosan coatings decreased the papaya weight loss, softening, color change (b*, ΔE), and pH, retarded the fall of titratable acidity and vitamin C, and maintained respiratory rate and soluble solid contents. Sensory quality evaluation demonstrated that pullulan/chitosan coatings effectively preserved papaya flavor and overall acceptance. In general, the four-layer coatings provided the best fruit preservation. In conclusion, multilayer pullulan/chitosan coatings are efficient in maintaining the post-harvest quality and prolonging the shelf life of fresh papaya.

scholarly journals Consumer Understanding of the Date of Minimum Durability of Food in Association with Quality Evaluation of Food Products After Expiration

2020 ◽  
Vol 17 (5) ◽  
pp. 1632 ◽  
Author(s):  
Dorota Zielińska ◽  
Beata Bilska ◽  
Katarzyna Marciniak-Łukasiak ◽  
Anna Łepecka ◽  
Monika Trząskowska ◽  
...  
Keyword(s):  
Shelf Life ◽  
Laboratory Tests ◽  
Sensory Quality ◽  
Quality Evaluation ◽  
Significant Proportion ◽  
Food Products ◽  
Public Benefit ◽  
Physico Chemical ◽  
Food Wastage

Food labelled with a “best before” date has a long shelf life. This study aimed to examine the respondents’ knowledge and understanding regarding the labelling on food products, as well as to assess the microbiological, physico–chemical and the sensory quality of selected durable food products on and after the date specified by the manufacturer. Two methods were used—a survey and laboratory tests. It was found that the majority of respondents have difficulty distinguishing and understanding the terms on the label and that a significant proportion of the respondents consume food products after the “best before” date. Laboratory tests of milk, pasta, mayonnaise and jam confirmed the microbiological safety of the products even six months after the “best before” date. Other features (texture, colour and sensory quality) slightly changed after one month for milk and mayonnaise (the colour had become more yellow) and after three months for pasta (its hardness had decreased) and jam (it had become browner). The possibility of extending the “best before” dates of selected durable foods could be considered, which could allow such products to legally be handed over to public benefit organisations, thereby reducing food wastage.

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