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Fuzzy Expert System Approach for Determination of -Linolenic Acid Content of Eggs Obtained from Hens by Dietary Flaxseed

Department of Food Technology, Technical Science Vocational High School, Selçuk University, Konya, Turkey, hsnyalcin{at}hotmail.com

S. Tademir

Department of Computer Technology and Programming, Technical Science Vocational High School, Selçuk University, Konya, Turkey

This paper presents the development of a fuzzy expert system (FES) for determination of -linolenic acid content of eggs, obtained from hens fed dietary flaxseed. Based on experimental values FES models were designed using MATLAB 6.5 fuzzy logic toolbox in Windows XP running on Intel 1.9 Gh environment. It was used time and flaxseed ratio as input parameters and linolenic acid content as output. There was a good correlation (R ² = 0.9983) between experimental values and FES (P < 0.05, t-test).

Key Words: egg • -linolenic acid • fuzzy expert system

Food Science and Technology International, Vol. 13, No. 3, 217-223 (2007)
DOI: 10.1177/1082013207079829


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