Intelligent quality control for manufacturing in the food industry using a new fuzzy-fractal approach
Oscar Castillo, Patricia Melín · 1999
We describe a new method to perform automated quality control in the food industry, based on the use of a new fuzzy-fractal approach. Traditionally, the goal of the quality control department in the food industry has been the application of the minimal number of microbiological and chemical techniques to the samples of food, so as to have a decision on the quality of the production as quickly as possible. The main idea in this paper is to combine the use of the fractal dimension as a measure of classification of microorganisms and chemicals with the use of fuzzy logic to simulate the expert evaluation/decision process of productions quality. We have developed an intelligent system that is able to perform automated quality control in the food industry.