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.
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Ioannou, I. et al. (2004). The Fuzzy Symbolic Approach for the Control of Sensory Properties in Food Processes. In: Ruan, D., Zeng, X. (eds) Intelligent Sensory Evaluation. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-07950-8_10
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DOI: https://doi.org/10.1007/978-3-662-07950-8_10
Publisher Name: Springer, Berlin, Heidelberg
Print ISBN: 978-3-642-05791-5
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