Determining a confidence index of cheese ripening prediction by fuzzy trend sensory indicators

Abstract

In the food process, building tools taking human measurements and knowledge into account is relevant for the control of the sensory quality of food product. In this view, we propose a fuzzy linguistic model, which predicts the ripening state of a cheese from sensory measurements achieved during the ripening process lasting one month. In order to avoid carrying out damaging actions generated by erroneous predictions, a confidence index is defined by a redundancy with information issued from a fuzzy trend model of sensory indicators.