Estimation of the food product quality using fuzzy sets

The estimation of food product quality using fuzzy sets is discussed in this paper through two specific examples: (i) prediction of the luminance of biscuits during a baking process, and (ii) prediction of wet-milling quality of maize during a drying process. Two fuzzy approaches are validated: a black-box approach and a knowledge-based approach to modeling. The results are good and coherent in both cases and the models are robust. Nevertheless, the fuzzy knowledge-based modeling approach is particularly pertinent and adaptable to food process engineering research.