Application of fuzzy expert system approach on prediction of some quality characteristics of grape juice concentrate (Pekmez) after different heat treatments

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dc.contributor.authorİnan, Özlem
dc.contributor.authorArslan, Derya
dc.contributor.authorTaşdemir, Şakir
dc.contributor.authorÖzcan, Mehmet Musa
dc.date.accessioned2020-03-26T18:13:48Z
dc.date.available2020-03-26T18:13:48Z
dc.date.issued2011
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractEffects 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 75A degrees C showed highest L* values while at 65A degrees 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 experimentally studied.en_US
dc.identifier.doi10.1007/s13197-010-0219-6en_US
dc.identifier.endpage431en_US
dc.identifier.issn0022-1155en_US
dc.identifier.issn0975-8402en_US
dc.identifier.issue4en_US
dc.identifier.pmid23572766en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage423en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s13197-010-0219-6
dc.identifier.urihttps://hdl.handle.net/20.500.12395/26159
dc.identifier.volume48en_US
dc.identifier.wosWOS:000290277800003en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSPRINGER INDIAen_US
dc.relation.ispartofJOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSOREen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectGrape juice concentrate 'pekmez'en_US
dc.subjectHeat treatmenten_US
dc.subjectFuzzy expert systemen_US
dc.titleApplication of fuzzy expert system approach on prediction of some quality characteristics of grape juice concentrate (Pekmez) after different heat treatmentsen_US
dc.typeArticleen_US

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