The sensory preference (sp) and shelf life of sensory acceptability (SLSA) of canned artichoke hearts were modeled using fuzzy logic (FL) and accelerated testing. The artichoke hearts were marinated in oil of sacha inchi (Plukenetia volubilis), soybean (Glycine max) and olive (Olea europea); and evaluated using a Ranking test with a semi-trained panel, to identify the best preference both for flavor (f) and limpidity (l). We evaluated a global sp through intersection (AND) and union (OR) fuzzy operations of f and l, using functions of triangular membership with the Mamdani method for defuzzificacion through 25 linguistic rules. The intersection showed the best modeling performance, with the highest sp value at 3.30 for the treatment with sacha inchi (50%), olive (25%) and soybean (25%) (p << 0.05) oil, which was subjected to accelerated testing at 37 °C, 49 °C, 55 °C and evaluat...

The sensory preference (sp) and shelf life of sensory acceptability (SLSA) of canned artichoke hearts were modeled using fuzzy logic (FL) and accelerated testing. The artichoke hearts were marinated in oil of sacha inchi (Plukenetia volubilis), soybean (Glycine max) and olive (Olea europea); and evaluated using a Ranking test with a semi-trained panel, to identify the best preference both for flavor (f) and limpidity (l). We evaluated a global sp through intersection (AND) and union (OR) fuzzy operations of f and l, using functions of triangular membership with the Mamdani method for defuzzificacion through 25 linguistic rules. The intersection showed the best modeling performance, with the highest sp value at 3.30 for the treatment with sacha inchi (50%), olive (25%) and soybean (25%) (p << 0.05) oil, which was subjected to accelerated testing at 37 °C, 49 °C, 55 °C and evaluat...