Interval-valued sensory evaluation for customized beverage product formulation and continuous manufacturing
Understanding of consumer preferences and perceptions is a vital challenge for the food and beverage industry. Food and beverage product development is a very complex process that deals with highly uncertain factors, including consumer perceptions and manufacturing complexity. Sensory evaluation is...
| Main Authors: | , , , , , |
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| Format: | Conference or Workshop Item |
| Published: |
IEEE
2017
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| Online Access: | https://eprints.nottingham.ac.uk/42283/ |
| _version_ | 1848796453333368832 |
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| author | Isaev, Svetlin Jreissat, Mohannad Makatsoris, Charalampos Bachour, Khaled McCulloch, Josie Wagner, Christian |
| author_facet | Isaev, Svetlin Jreissat, Mohannad Makatsoris, Charalampos Bachour, Khaled McCulloch, Josie Wagner, Christian |
| author_sort | Isaev, Svetlin |
| building | Nottingham Research Data Repository |
| collection | Online Access |
| description | Understanding of consumer preferences and perceptions is a vital challenge for the food and beverage industry. Food and beverage product development is a very complex process that deals with highly uncertain factors, including consumer perceptions and manufacturing complexity. Sensory evaluation is widely used in the food industry for product design and defining market segments. Here, we develop a two-step approach to minimize uncertainty in the food and beverage product development, including consumers as co-creators. First, we develop interval-valued questionnaires to capture sensory perceptions of consumers for the corresponding sensory attributes. The data captured is modelled with fuzzy sets in order to then facilitate the design of new consumer-tailored products. Then, we demonstrate the real-world manufacture of a personalized beverage product with a continuous food formulation system. Finally, we highlight consumers` perceptions for the corresponding sensory attributes and their fuzzy set generated agreement models to capture product acceptance for the formulated and commercial orange juice drinks, and consequently to establish that continuous beverage formulator is capable of making similar commercial products for individuals. |
| first_indexed | 2025-11-14T19:48:13Z |
| format | Conference or Workshop Item |
| id | nottingham-42283 |
| institution | University of Nottingham Malaysia Campus |
| institution_category | Local University |
| last_indexed | 2025-11-14T19:48:13Z |
| publishDate | 2017 |
| publisher | IEEE |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | nottingham-422832020-05-04T18:54:45Z https://eprints.nottingham.ac.uk/42283/ Interval-valued sensory evaluation for customized beverage product formulation and continuous manufacturing Isaev, Svetlin Jreissat, Mohannad Makatsoris, Charalampos Bachour, Khaled McCulloch, Josie Wagner, Christian Understanding of consumer preferences and perceptions is a vital challenge for the food and beverage industry. Food and beverage product development is a very complex process that deals with highly uncertain factors, including consumer perceptions and manufacturing complexity. Sensory evaluation is widely used in the food industry for product design and defining market segments. Here, we develop a two-step approach to minimize uncertainty in the food and beverage product development, including consumers as co-creators. First, we develop interval-valued questionnaires to capture sensory perceptions of consumers for the corresponding sensory attributes. The data captured is modelled with fuzzy sets in order to then facilitate the design of new consumer-tailored products. Then, we demonstrate the real-world manufacture of a personalized beverage product with a continuous food formulation system. Finally, we highlight consumers` perceptions for the corresponding sensory attributes and their fuzzy set generated agreement models to capture product acceptance for the formulated and commercial orange juice drinks, and consequently to establish that continuous beverage formulator is capable of making similar commercial products for individuals. IEEE 2017-07-09 Conference or Workshop Item PeerReviewed Isaev, Svetlin, Jreissat, Mohannad, Makatsoris, Charalampos, Bachour, Khaled, McCulloch, Josie and Wagner, Christian (2017) Interval-valued sensory evaluation for customized beverage product formulation and continuous manufacturing. In: 2017 IEEE International Conference on Fuzzy Systems (FUZZ-IEEE 2017), 9-12 July 2017, Naples, Italy. http://ieeexplore.ieee.org/document/8015695/ |
| spellingShingle | Isaev, Svetlin Jreissat, Mohannad Makatsoris, Charalampos Bachour, Khaled McCulloch, Josie Wagner, Christian Interval-valued sensory evaluation for customized beverage product formulation and continuous manufacturing |
| title | Interval-valued sensory evaluation for customized beverage product formulation and continuous manufacturing |
| title_full | Interval-valued sensory evaluation for customized beverage product formulation and continuous manufacturing |
| title_fullStr | Interval-valued sensory evaluation for customized beverage product formulation and continuous manufacturing |
| title_full_unstemmed | Interval-valued sensory evaluation for customized beverage product formulation and continuous manufacturing |
| title_short | Interval-valued sensory evaluation for customized beverage product formulation and continuous manufacturing |
| title_sort | interval-valued sensory evaluation for customized beverage product formulation and continuous manufacturing |
| url | https://eprints.nottingham.ac.uk/42283/ https://eprints.nottingham.ac.uk/42283/ |