A data science study for determining food quality: an application to wine

No Thumbnail Available

Date

2019-02-01

Journal Title

Journal ISSN

Volume Title

Publisher

Ankara Üniversitesi Fen Fakültesi

Abstract

In this paper, wine quality is investigated based on physicochemical ingredients which include fixed acidity, volatile acidity, citric acid, residual sugar, chloride, free sulfur dioxide, total sulfur dioxide, density, pH, sulphate and alcohol, by ANFIS (Adaptive Neuro Fuzzy Inference System) method and by random forest algorithm which is a powerful classification algorithm. Although this study specifically investigate the relation between physicochemical ingredients and the quality of wine, the results can be adaped to determination of the quality of any food product in terms of the ingredients.

Description

Keywords

Adaptive Neuro Fuzzy Inference System, Fuzzy logic, Data science

Citation