Fuzzy identification and modeling of a gum-protein emulsifier in a model mayonnaise color development system

International Journal of Food Engineering

Volumn 3, Issue 4, 2007, Pages

  Samhouri, Murad ^a   Abughoush, Mahmoud ^a   Herald, Thomas ^b  

^a HASHEMITE UNIVERSITY   (Jordan)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

Color values; Fuzzy inference system; Iota carrageenan; Mayonnaise; Wheat protein

Indexed keywords

EMULSIFICATION; FOOD PROCESSING; FOOD STORAGE; FUZZY INFERENCE; FUZZY SYSTEMS; THERMAL EFFECTS;

COLOR VALUES; EMULSIFIERS; IOTA CARRAGEENAN; MAYONNAISE COLOR DEVELOPMENT SYSTEMS;

PROTEINS;

TRITICUM AESTIVUM;

EID: 34548783983     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.2202/1556-3758.1255     Document Type: Article

References (24)

1. rd ed) (pp. 321- 3430). Marcel Dekker, NY.
2. Dickinson, E. (1997). Properties of emulsions stabilized with milk proteins: Overview of some recent development. Journal of Dairy Science, 80: 2607-2619.
3. Dickinson, E., and Euston, S. R. (1991). Stability of food emulsions containing both protein and polysaccharide. In E. Dickinson, Food Polymers, Gels and Colloids (pp. 132-146). Royal society of Chemistry: Cambridge, U.K.
4. Dickinson, E.; Pawlowsky, K. (1996). Rheology as a probe for protein-polysaccharide interactions in oil- in- water emulsions. In G. O. Phillips, P. A. Williams, and D. J. Wedlock. Gums and Stabilizers for the Food Industry (Vol.8) (pp. 181-191) Oxford University press: Oxford, U.K.
5. Enriquesz, L. G., and Flick, G. J. (1989). Marine colloids. In G. Charalambous and G. Doxastakis. Food Emulsifiers: Chemistry, Technologhy, Functional properties and Applications (pp. 235-334). Amestrdam.
6. Jang J.S.R. (1993) "ANFIS: Adaptive-Network-Based Fuzzy Inference System". In Man and Cybernetics, IEEE Transactions on Systems (Vol. 23)( pp. 665-685).
7. Jang, J. and Sun, C., (1995). Neuro-fuzzy Modeling and Control. Proceedings of IEEE, 83: 378-407.
8. Kasabov, N., (1998). Foundations of Neural Networks, Fuzzy Systems and Knowledge Engineering. The MIT Press, Cambridge, Massachusetts.
9. Kavdir, I., and Guyer, D. (2003) "Apple Grading Using Fuzzy Logic", Turk Journal Agric, 27: 375-382.
10. Kontogiorgos, V., Biliaderis, C.G., Kiosseoglou, V., and Doxastakis, G. (2004). Stability and rheology of egg-yolk-stabilized concentrated emulsions containing cereal β-glucans of varying molecular size. Food Hydrocolloids, 18: 987-998.
11. Kosko, B., (1992). Neural Networks and Fuzzy systems: A Dynamical Systems Approach to Machine Intelligence. Prentice-Hall, Englewood Cliffs, NJ.
12. Lin, Z. and C. Liu, (2001). Application of an Adaptive Neuro-Fuzzy Inference System for the Optimal Analysis of Chemical-Mechanical Polishing Process Parameters. International Journal of Advanced Manufacturing Technology, 18: 20-28.
13. Nauck, D., Klawonn, F. and Kruse, R., (1997). Foundations of Neuro-fuzzy Systems. John Wiley & Sons, Chichester, U.K.
14. Pedrycz, W., (1993). Neuro-Computations in Relational Systems. IEEE Transactions on Pattern Analysis and Machine Intelligence, 13: 289-296.
15. Perrot, N., Me, L., Trystram, G., Trichard, J., and Deloux, M. (2003) "An Hybrid Approach Based On Fuzzy Logic and Genetic Algorithms To Control A Crossflow Microfiltration Pilot Plant", Department of Food Engineering, ENSIA-INRA, 91305.
16. Rosell, C. M., Rojas, J. A. and Bendito de barber, C. (2001). Influence of hydrocolloids on dough and bread quality. Food Hydrocolloids, 15: 75-81.
17. Takagi, H. and Hayashi, H.,(1991). NN-driven fuzzy Reasoning. International Journal of Approximate Reasoning, 5, No. 3:191-212
18. Tsourveloudis, N., and Kiralakis, L. (2002) "Rotary Drying of Olive Stones: Fuzzy Modeling and Control", Department of Production Engineering and Management, Technical University of Crete, BA3015.
19. Wendin, K., Aaby, K., Ellkejair, R., and Solheim, R. (1997). Low-fat mayonnaise influences of fat content, aroma compounds and thickners. Food Hydrocolloids. 11: 87-99.
20. Wendin, K., Ellkejair, R., and Solheim, R. (1999). Fat content and homogenization effects on flavor and texture of mayonnaise with added aroma. Lebensm Wiss. U. Tech., 32: 377-383.
21. Worrasinchai, S., Suphantharika, M., Pinjai, S., and Jamnong, P. (2006). β-Glucan prepared from spent brewer's yeast as a fat replacer in mayonnaise. Food Hydrocolloids, 20: 68-78.
22. Yamaguchi, T. Takagi, T. and MITA, T., (1991). Self-Organizing Control Using Fuzzy Neural Networks. Technical Report, Laboratory for International Fuzzy Engineering Research, Yokohama-shi, Japan, 337-361.
23. Zadeh, L., (1965). Fuzzy Sets. Information and Control, 8: 338-353.
24. Zadeh, L., (1973). Outline of a New Approach to Analysis of Complex Systems and Decision Process. IEEE Transactions on Systems, Man, and Cybernetics, 28-44.