Design of Fuzzy System for Sensory Evaluation of Dried Apple Slices Using Infrared Radiation

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Sabbaghi Hassan; ZIAIIFAR AMAN MOHAMMAD; KASHANINEJAD MAHDI

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Journal: Iranian Journal of Biosystems Engineering Year:2019 | Volume:50 | Issue:1 Page(s): 77-89

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Information Journal Paper

Title

Design of Fuzzy System for Sensory Evaluation of Dried Apple Slices Using Infrared Radiation

Author(s)

Sabbaghi Hassan | ZIAIIFAR AMAN MOHAMMAD | KASHANINEJAD MAHDI | Issue Writer Certificate

Keywords

Fuzzy logicQ2

Sensory evaluationQ2

AppleQ2

InfraredQ1

Similarity analysisQ1

Abstract

In food industry, the use of quality monitoring and evaluating systems which increase the production efficiency and desirability of product is increasing. Fuzzy logic has provided an appropriate tool in the design of the decision maker systems based on human experience. In this study, a fuzzy system was designed for Sensory evaluation of Apple slices during drying using Infrared radiation. For this purpose, the slices of Apple were prepared in three thicknesses of 5 (Thin), 9 (Moderate) and 13 mm (Thick). Intermittent radiation operation was performed at three constant temperatures of 70 (Low), 75 (Moderate) and 80 ° C (High) to achieve a moisture level of 15 (Low), 20 (Moderate) and 25 % kg/kg, wb (High). Evaluating the sensory attributes including color, aroma, flavor, texture and overall acceptability was performed by ten trained panelists using linguistic and hedonic method. Similarity analysis between sensory properties in terms of importance and statistical analysis for considering the impact of process conditions on the desirability were also performed. Finally, the fuzzy model has been set. The results showed that, color and texture are of the same importance with Pearson correlation coefficient (PCC) equal to 0. 981 in the Sensory evaluation. Sensory qualities of Apple slices were better in thin slices, low temperature and moderate humidity. Fuzzy model with mean absolute percentage error (MAPE) equal to 14. 54 %, had a good prediction about average evaluated scores.

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APA: Copy

Sabbaghi, Hassan, ZIAIIFAR, AMAN MOHAMMAD, & KASHANINEJAD, MAHDI. (2019). Design of Fuzzy System for Sensory Evaluation of Dried Apple Slices Using Infrared Radiation. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), 50(1 ), 77-89. SID. https://sid.ir/paper/144538/en

Vancouver: Copy

Sabbaghi Hassan, ZIAIIFAR AMAN MOHAMMAD, KASHANINEJAD MAHDI. Design of Fuzzy System for Sensory Evaluation of Dried Apple Slices Using Infrared Radiation. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES)[Internet]. 2019;50(1 ):77-89. Available from: https://sid.ir/paper/144538/en

IEEE: Copy

Hassan Sabbaghi, AMAN MOHAMMAD ZIAIIFAR, and MAHDI KASHANINEJAD, “Design of Fuzzy System for Sensory Evaluation of Dried Apple Slices Using Infrared Radiation,” IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), vol. 50, no. 1 , pp. 77–89, 2019, [Online]. Available: https://sid.ir/paper/144538/en

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