Application of fuzzy expert system approach on prediction of some quality characteristics of grape juice concentrate Pekmez after different heat treatments
Yazarlar (4)
Öğr. Gör. Özlem Inan Selçuk Üniversitesi, Türkiye
Prof. Dr. Derya Arslan Selçuk Üniversitesi, Türkiye
Prof. Dr. Şakir TAŞDEMİR Selçuk Üniversitesi, Türkiye
Prof. Dr. Mehmet Musa Özcan Selçuk Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
|
||
| Dergi Adı | Journal of Food Science and Technology (Q4) | ||
| Dergi ISSN | 0022-1155 Dergi Bilgileri (2011) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 08-2011 |
| Cilt / Sayı / Sayfa | 48 / 4 / 423–431 | DOI | 10.1007/s13197-010-0219-6 |
| Makale Linki | http://link.springer.com/10.1007/s13197-010-0219-6 | ||
| UAK Araştırma Alanları |
Yapay Zeka
|
||
| Özet |
| Effects of heat treatment on physicochemical characteristics and sensory properties of different fruit juice concentrates (pekmez) were studied. Apricot pekmez had the highest viscosity followed by mulberry and date pekmez. Apricot and date pekmez had higher scores for odour, taste and consistency than others. Hydroxymethyl furfural concentration of all pekmez samples increased after heat treatments. Samples heated at 75°C showed highest L* values while at 65°C the lowest mean L* values. L* values of all pekmez samples were similar while carob Pekmez had higher L* values. Also a development of the Fuzzy Expert System (FES) was made for prediction. Using the experimental values, FES model of the system was designed. Accordance was found with experimental and FES results when compared statistically. This study provides advantage for prediction possibility of unknown sub-values’, which were not … |
| Anahtar Kelimeler |
| Fuzzy expert system | Grape juice concentrate 'pekmez' | Heat treatment |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 12 |
| Scopus | 13 |
| Google Scholar | 22 |