Abstract
Assessing the quality of food products is very subjective, based on the personal perceptions of the judges. That is why the fuzzy sets and logic are very often used in such cases. However, the fuzzy dedicated software is not very accessible, especially for non-specialists. That is why we developed an assessing/sorting procedure that consists of the simple statistical calculus of scores for each sensory attributes of the product, and the weighted adding of the scores in order to obtain a global quality assessment. Fuzzy processing appears only when setting the weights of each attribute, by introducing fuzzy weights for each sensory attribute. This procedure was implemented by Matlab script functions and applied for the case of a local product of the Arad region of Romania, the Pecica traditional bread.
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Dicu, A.M., Balas, M.M., Sîrghie, C., Radu, D., Mnerie, C. (2021). Assessing the Quality of Bread by Fuzzy Weights of Sensory Attributes. In: Balas, V., Jain, L., Balas, M., Shahbazova, S. (eds) Soft Computing Applications. SOFA 2018. Advances in Intelligent Systems and Computing, vol 1221. Springer, Cham. https://doi.org/10.1007/978-3-030-51992-6_32
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