Tanya P. Titova, Veselin G. Nachev, Chavdar I. Damyanov

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This paper looks at some of the most important aspects related to sensory characteristics and examples of applications of color characteristics to define the quality of food products. The purpose of the study is exploring the possibilities of combining data from different sensors in order to increase the accuracy of classification of food products. For the assessment of quality there is used probabilistic neural networks. The procedure has been successfully tested to increase the accuracy in data experiments for quality classification citrus juices. The results show the potential of the proposed type of classifiers to be used as a rapid, objective and non-destructive tool for quality assessment on real recognition systems in the near future.

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Print ISSN: 1820-6417
Online ISSN: 1820-6425