Application of Fuzzy Logic For Feasibility Evaluation of Pasteurized Milk Consumption Based On Processing Temperature and pH
DOI:
https://doi.org/10.62535/fkxacz02Keywords:
fuzzy logic, pasteurized milk, pH, temperature, consumption feasibilityAbstract
This study utilizes a fuzzy logic approach to analyze the consumption feasibility of pasteurized
milk, focusing on the interplay between temperature and pH as key quality indicators. Given
milk's perishable nature and the inherent imprecision of conventional monitoring methods, fuzzy
logic provides a more adaptive and realistic assessment system. The Mamdani fuzzy system
employed involves fuzzification, inference, and defuzzification to convert temperature and pH
data into a quantifiable crisp output. Results, validated by the Fuzzy Control Surface and Centroid
calculation (Sample 1: Temp 63, pH 5.4), demonstrate that the highest risk of damage occurs
when low temperature combines with acidic (low) pH, leading to an "Not Acceptable"
classification. Conversely, maintaining a neutral or high pH significantly mitigates the risk, even
under cold conditions. In conclusion, the fuzzy logic approach proves effective for automated
quality monitoring, accurately identifying high-risk conditions based on the simultaneous
relationship between temperature and pH.
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