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Estimation of the effect of the combinations of sodium phosphates on hardness of the model processed cheese by fuzzy logics

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dc.title Estimation of the effect of the combinations of sodium phosphates on hardness of the model processed cheese by fuzzy logics en
dc.contributor.author Žák, Libor
dc.contributor.author Weiserová, Eva
dc.contributor.author Doudová, Lucie
dc.contributor.author Galiová, Lucie
dc.contributor.author Michálek, Jaroslav
dc.contributor.author Janiš, Rahula
dc.contributor.author Buňka, František
dc.relation.ispartof MENDEL 2011
dc.identifier.issn 1803-3814 Scopus Sources, Sherpa/RoMEO, JCR
dc.identifier.isbn 978-80-214-4302-0
dc.date.issued 2011
dc.citation.spage 161
dc.citation.epage 165
dc.event.title 17th International Conference on Soft Computing: Evolutionary Computation, Genetic Programming, Fuzzy Logic, Rough Sets, Neural Networks, Fractals, Bayesian Methods, MENDEL 2011
dc.event.location Brno
utb.event.state-en Czech Republic
utb.event.state-cs Česká republika
dc.event.sdate 2011-06-15
dc.event.edate 2011-06-17
dc.type conferenceObject
dc.language.iso en
dc.publisher Brno University of Technology
dc.subject Emulsifying salts en
dc.subject Fuzzy inference system en
dc.subject Phosphates en
dc.subject Polynomial regression en
dc.subject Processed cheese spreads en
dc.subject Texture en
dc.description.abstract The aim of this work was to study the dependence of hardness of processed cheese spreads on the composition of binary mixtures containing disodium hydrogenphosphate, tetrasodium diphosphate, pentasodium triphosphate, and/or sodium salt of polyphosphate using advanced statistical models. Eleven percentage ratios were applied in each of the 6 types of binary mixtures. The study was focused on finding of suitable models in order to describe the dependence of hardness on the composition of binary mixtures. These models use fuzzy sets - especially as Fuzzy Inference System. Fuzzy inference system is able to identify possible nonlinear dependence between input variables and output variables in process. It can also work with data described in vague terms. In mixtures of polyphosphate with the other phosphates studied, hardness was increasing with the rising amount of polyphosphates within the mixture. In binary mixtures of monophosphate with diphosphate or triphosphate, a rapid grow in sample rigidity was determined when the amount of diphosphate or triphosphate in the mixture was rising (up to 40-60%). A further increase in diphosphate or triphosphate concentration (above 50 - 60%) resulted in a drop in rigidity of processed cheeses. Hardness of samples was increased during 30-day storage. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1004891
utb.identifier.obdid 43874193
utb.identifier.scopus 2-s2.0-84904208301
utb.identifier.wok 000302647900026
utb.source d-scopus
dc.date.accessioned 2015-06-04T12:55:54Z
dc.date.available 2015-06-04T12:55:54Z
utb.contributor.internalauthor Weiserová, Eva
utb.contributor.internalauthor Galiová, Lucie
utb.contributor.internalauthor Janiš, Rahula
utb.contributor.internalauthor Buňka, František
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