The Fuzzy Symbolic Approach for the Control of Sensory Properties in Food Processes

  • Irina Ioannou
  • Nathalie Perrot
  • Corinne Curt
  • Irène Allais
  • Laure Agioux
  • Gilles Mauris
  • Gilles Trystram
Chapter

Abstract

End products must conform to the characteristics defined in their specifications. These characteristics include sensory properties, which are essential because they influence the choice and the preference of consumers. It is important to take them into account for their control when manufacturing products. Therefore, in food industry, these properties must be controlled close to the manufacturing line by implementing adapted measurement and process control.

Keywords

Emulsification Laure 

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Copyright information

© Springer-Verlag Berlin Heidelberg 2004

Authors and Affiliations

  • Irina Ioannou
    • 1
  • Nathalie Perrot
    • 1
  • Corinne Curt
    • 1
  • Irène Allais
    • 1
  • Laure Agioux
    • 1
  • Gilles Mauris
    • 2
  • Gilles Trystram
    • 3
  1. 1.Cemagref — Equipe Qualité AlimentaireUMR Génie Industriel Alimentaire (Cemagref, Ensia, Inra, Ina-pg)Aubiere cedexFrance
  2. 2.LISTIC (Laboratoire d’informatique, systèmes, traitement de l’information et de la connaissance)ESIA — Université de SavoieAnnecy CedexFrance
  3. 3.ENSIAUMR Génie Industriel AlimentaireMassy cedexFrance

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