Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Agioux, L."'
Publikováno v:
In Journal of Food Engineering 2004 64(3):321-333
Sensory characteristics of food products are essential for consumers. It is a challenge for firms to maintain these characteristics constant, with as few variations in quality as possible. The control of quality properties and in particular sensory o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______166::dc5847105a7f1ceb563efeb1df4d10ec
https://hal.inrae.fr/hal-02583506
https://hal.inrae.fr/hal-02583506
Autor:
Ioannou, I., Perrot, N., Curt, C., Allais, Irène, Agioux, L., Edoura Gaena, B., Mauris, G., Trystram, G.
End products must conform to the characteristics defined in their specifications. These characteristics include sensory properties, which are essential because they condi-tion the choice and the preference of consumers. It is important to take them i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______166::3663708808b8f4bc2a26602915a640f0
https://hal.inrae.fr/hal-02587963
https://hal.inrae.fr/hal-02587963
Autor:
Agioux, L.
Publikováno v:
Sciences de l'environnement. Doctorat, spécialité Génie des procédés, Institut National Agronomique de Paris Grignon, 2003. Français
Cheese ripening is a food process not highly automated, for which the quality of the final products depends on the know-how and the skills of the cheese maker. In regards to this concept, the work conducted aimed at bringing information to the cheese
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2592::9444e2f2ff27b6512e19b8eb4b12d42c
https://hal.inrae.fr/tel-02581415
https://hal.inrae.fr/tel-02581415
Publikováno v:
9th information processing and management of uncertainty in knowledge-base systems, Annecy, 1-5 July 2002
9th information processing and management of uncertainty in knowledge-base systems, Annecy, 1-5 July 2002, 2002, France. pp.905-911
9th information processing and management of uncertainty in knowledge-base systems, Annecy, 1-5 July 2002, 2002, France. pp.905-911
In this paper, we use the fuzzy symbolic approach to handle the operator knowledge of cheese ripening in a decision support system. From low level sensory information is built a high level information corresponding to the ripening state of cheese. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b57033c62599437eb3e3da4a5e01a3b6
https://hal.inrae.fr/hal-02580590
https://hal.inrae.fr/hal-02580590
Autor:
Perrot, N., Agioux, L., Ioannou, I., Chevallereau, V., Trystram, G., Mauris, G., Corrieu, Georges
Publikováno v:
International conference on simulation in food and bioindustry Foodsim'02, Cork, IRL, 17-18 juin 2002
International conference on simulation in food and bioindustry Foodsim'02, Cork, IRL, 17-18 juin 2002, 2002, Ireland. pp.99-102
International conference on simulation in food and bioindustry Foodsim'02, Cork, IRL, 17-18 juin 2002, 2002, Ireland. pp.99-102
In the food industries, end-products must conform to a compromise between several properties. Among these, the sensory properties are essential because they condition the choice and preferences of consumers. In this problematic, we propose to integra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1668afe8945454eaeee799a9f3ff231b
https://hal.inrae.fr/hal-02580663
https://hal.inrae.fr/hal-02580663
Process control aims to ensure that food products have sensory properties desired by consumers. The lack of suitable instrumental sensors leads operators on the line to use their own senses to assess changes in the product during manufacture. Operato
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______166::0035ca2f2669e54a125e359aa0d2fc74
https://hal.inrae.fr/hal-02580193
https://hal.inrae.fr/hal-02580193