1) Ege University, Fisheries Faculty, Fish Processing Technology Department, 35100 Bornova-Izmir, Türkiye; 2) Ege University, Agriculture Faculty, Animal Science Department, Biometry and Genetics Unit, 35100 Bornova-Izmir, Türkiye.
Review:
The applications of Fuzzy Logic models on food and marine food products
Übersichtsarbeit:
Die Anwendung von Fuzzy-Logik-Modellen auf Lebensmittel und Meeresfrüchte
Berna Kılınç1), İrem Kılınç1), Çiğdem Takma2), Yakut Gevrekçi2)
Summary
Zusammenfassung
With the developing technology, methods for determining the quality of food products by fast, easy, cheap, and reliable methods are preferred. Fast techniques have many advantages over traditional methods in terms of usability in determining the quality and safety of food products. Furthermore, they also have significant advantages because they can be used in a variety of issues such as predicting the quality, shelf life, and risk evaluations of food products in mathematical models, which have become increasingly popular in recent years. Developing fast methods and the advantages of using constantly developing mathematical methods together with these methods in all sectors, especially food and marine food products, will increase their preferences in the future as well as today. The fuzzy logic approach is one of these recommended mathematical methodologies. Therefore, on the importance of subject the usage of fuzzy logic model, their applications on food and marine food products and the latest studies on this subject were included in this review. In the future, it is expected that upgraded versions of the fuzzy logic method will eventually replace the fuzzy logic versions currently in use.
Keywords: Fuzzy Logic model, food products, marine food products
Korrespondenzadresse E-Mail
berna.kilinc@ege.edu.tr
Weitere Informationen zum Beitrag
Arch Lebensmittelhyg 75,
52–63 (2024)
DOI 10.53194/0003-925X-75-52
Copyright
© M. & H. Schaper GmbH & Co.
ISSN 0003-925X