Fuzzy Arithmetics in the Evaluation of Quality Characteristics of High-Pressure Food Preservation Procedures

Abstract

In recent decades increasing consumer awareness the innovations in the very different fields of technology and changes in societal norms have led to changes in food consumption patterns. The growing demand for minimally processed natural-textured, healthy, and microbiologically safe foods has shifted processing toward high-pressure preservation rather than traditional heat treatment processes. In recent years, fuzzy control has become important in the application of technology, which is able to meet the quality expectations of consumers by dealing with the blurred boundaries of various everyday product characteristics (taste, colour, texture, etc.). The applicability of fuzzy logic has been shown to be effective in a variety of process controls, including preservation procedures. The aim of this work is to summarize the basics of fuzzy arithmetic required in the fuzzy controls used in high-pressure preservation processes.