Food quality evaluation in drying: Structuring of measurable food attributes into multi-dimensional fuzzy sets
Author:
Affiliation:
1. Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
2. Faculty of Agriculture, Dalhousie University, Truro, NS, Canada
Funder
Canadian Network for Research and Innovation in Machining Technology
Natural Sciences and Engineering Research Council of Canada
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373937.2021.1933514
Reference27 articles.
1. Consumer Perceptions of Price, Quality, and Value: A Means-End Model and Synthesis of Evidence
2. Effects of Replacing Sucrose with Various Sugar Alcohols on Quality Properties of Semi-dried Jerky
3. The influence of visual packaging design on perceived food product quality, value, and brand preference
4. FUZZY ASSOCIATION RULES FOR ESTIMATING CONSUMER BEHAVIOUR MODELS AND THEIR APPLICATION TO EXPLAINING TRUST IN INTERNET SHOPPING
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1. Some Novel Correlation Coefficients of Probabilistic Dual Hesitant Fuzzy Sets and their Application to Multi-Attribute Decision-Making;International Journal of Fuzzy Systems;2024-07-03
2. An adaptive fuzzy logic controller for intelligent drying;Drying Technology;2022-09-19
3. Some novel distance and similarity measures for probabilistic dual hesitant fuzzy sets and their applications to MAGDM;International Journal of Machine Learning and Cybernetics;2022-09-19
4. A PDCA Framework towards a Multi-Response Optimization of Process Parameters Based on Taguchi-Fuzzy Model;Processes;2022-09-18
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