Assessment of the Damage in Ozoned Apricots by Fuzzy Logic

Standardization and quality evaluation of apricot and other food products should satisfy the consumer and manufacturers. However, consumer, manufacturer, farmer or experts because of human factor do not often make quality evaluation correctly. With technological advances, image processing and artificial intelligence (e. g. artificial neural networks, genetic algorithms, fuzzy logic, etc. ) have found different applications in food industry, such as process monitoring and optimization, classification and quality control. This article reports on and discusses the results of some experiments conducted to measure the damage rate in ozoned apricots. The technique used in the experiments is based on fuzzy logic, which seems to offer a promising avenue in food engineering. The experimental data has been collected with image processing methods. Fuzzy logic model, which was created by expert food engineers opinions, has a very good approach when comparing with sensory analysis.