Title :
Fuzzy techniques evaluate sausage quality
Author :
Mauris, Gilles ; Perrot, Nathalie ; Lambert, Patrick ; Philippe, Jean-Robert
Author_Institution :
Lab. d´´Autom. et de Micro-Inf. Ind., Savoie Univ., Annecy, France
fDate :
12/1/2000 12:00:00 AM
Abstract :
The purpose of this study is to reproduce, with software, the crusting evaluation provided by experts of an image of a slice acquired by a camera. The software gives promising results that are very close to the evaluations provided by inspection experts. It appears possible to use this software as a tool to assist operators´ evaluation of sausage quality by reducing the evaluation time.
Keywords :
expert systems; food processing industry; fuzzy set theory; inspection; pattern classification; Takagi-Sugeno method; crusting evaluation; crusting expert knowledge; fuzzy classification; fuzzy techniques; inspection; numerical acquisition; reduced evaluation time; sausage quality evaluation; symbolic rules; Cameras; Fats; Fuzzy systems; Instruments; Skin;
Journal_Title :
Instrumentation & Measurement Magazine, IEEE
DOI :
10.1109/5289.887454
