Soft Computing Applications in Food Technology

Y. TODOROV, I. NACHEVA, P. METODIEVA, M. DONEVA and Tsv. TSVETKOV
Institute of Cryobiology and Food Technologies, BG - 1407 Sofia, Bulgaria

Abstract

TODOROV, Y., I. NACHEVA, P. METODIEVA, M. DONEVA and Tsv. TSVETKOV, 2013. Soft computing applications in food technology. Bulg. J. Agric. Sci., 19: 503-507

 

This paper describes the potentials of the application of modern soft computing techniques into development stage of contemporary food products. Recently, soft computing has been extensively studied and applied for scientific research and engineering purposes. In biological and food engineering, researchers have developed methods of fuzzy logic, artificial neural networks, genetic algorithms, decision trees, and support vector machines to study complex characteristics of many products in order to be adopted cost effective measures satisfying the production constraints and consumer expectations.

Key words: soft computing, neural networks, fuzzy systems, food, food mycology, food composition

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