Dry sausage ripening control integration of sensory-related properties

A feed-forward control algorithm is proposed to ensure the constancy of the sensory quality of the dry sausage during its fermentation. Fermentation is carried out with industrial equipment. The algorithm is based on human skill: the input variables of the controller are sensory evaluations made close to the line by the operators and the human diagnosis has been modeled using fuzzy logic. An experimental validation is introduced: the results show that the algorithm is likely to be able to control the process so as to obtain the desired sensory characteristics at the end of the fermentation stage. A user interface has been implemented in order to help the operator to cope with process control. (C) 2002 Elsevier Science Ltd. All rights reserved.