PROSPECTS OF USING FUZZY LOGIC AND NEURAL NETWORKS IN FOOD TECHNOLOGY

Abstract

The possibilities of using modern soft computing technologies at the stage of developing modern food products are described. Recently, soft computing has been widely studied and applied for research and engineering purposes. In biological and food engineering, researchers have developed methods for fuzzy logic, artificial neural networks, genetic algorithms, decision trees, and auxiliary vector machines to study the complex characteristics of many products in order to take cost-effective measures that meet production constraints and consumer expectations.