A DATA SCIENCE STUDY FOR DETERMINING FOOD QUALITY: AN APPLICATION TO WINE

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Atıf İçin Kopyala

Ozalp A. E., Askerzade I. N.

COMMUNICATIONS FACULTY OF SCIENCES UNIVERSITY OF ANKARA-SERIES A1 MATHEMATICS AND STATISTICS, cilt.68, sa.1, ss.762-770, 2019 (ESCI)

• Yayın Türü: Makale / Tam Makale
• Cilt numarası: 68 Sayı: 1
• Basım Tarihi: 2019
• Doi Numarası: 10.31801/cfsuasmas.469131
• Dergi Adı: COMMUNICATIONS FACULTY OF SCIENCES UNIVERSITY OF ANKARA-SERIES A1 MATHEMATICS AND STATISTICS
• Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), TR DİZİN (ULAKBİM)
• Sayfa Sayıları: ss.762-770
• Hacettepe Üniversitesi Adresli: Evet

Özet

In this paper, wine quality is investigated based on physicochemical ingredients which include fixed acidity, volatile acidity, citric acid, residual sugar, chloride, free sulfur dioxide, total sulfur dioxide, density, pH, sulphate and alcohol, by ANFIS (Adaptive Neuro Fuzzy Inference System) method and by random forest algorithm which is a powerful classification algorithm. Although this study specifically investigate the relation between physicochemical ingredients and the quality of wine, the results can be adaped to determination of the quality of any food product in terms of the ingredients.