Multi-criteria food products identification by fuzzy logic methods
| Autor: | Lev A. Oganesyants, Vladislav K. Semipyatniy, Aram G. Galstyan, Ramil R. Vafin, Sergey A. Khurshudyan, Anastasia E. Ryabova |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: | |
| Zdroj: | Foods and Raw Materials, Vol 8, Iss 1, Pp 12-19 (2020) |
| Druh dokumentu: | article |
| ISSN: | 2308-4057 2310-9599 |
| DOI: | 10.21603/2308-4057-2020-1-12-19 |
| Popis: | The paper deals with the theory of fuzzy sets as applied to food industry products. The fuzzy indicator function is shown as a criterion for determining the properties of the product. We compared the approach of fuzzy and probabilistic classifiers, their fundamental differences and areas of applicability. As an example, a linear fuzzy classifier of the product according to one-dimensional criterion was given and an algorithm for its origination as well as approximation is considered, the latter being sufficient for the food industry for the most common case with one truth interval where the indicator function takes the form of a trapezoid. The results section contains exhaustive, reproducible, sequentially stated examples of fuzzy logic methods application for properties authentication and group affiliation of food products. Exemplified by measurements of the criterion with an error, we gave recommendations for determining the boundaries of interval identification for foods of mixed composition. Harrington’s desirability function is considered as a suitable indicator function of determining deterioration rate of a food product over time. Applying the fuzzy logic framework, identification areas of a product for the safety index by the time interval in which the counterparty selling this product should send it for processing, hedging their possible risks connected with the expiry date expand. In the example of multi-criteria evaluation of a food product consumer attractiveness, Harrington’s desirability function, acting as a quality function, was combined with Weibull probability density function, accounting for the product’s taste properties. The convex combination of these two criteria was assumed to be the decision-making function of the seller, by which identification areas of the food product are established. |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
|