Evaluation of a method for transforming crisp values into fuzzy values

Abstract

This study analyzes a method for transforming crisp values (discrete) into fuzzy values. The data comes from a quality analysis of sensory characteristics of food. It is a very common practice in the food industry. Five sets of values that were interpreted as crisp values and fuzzy values were analyzed. Friedman’s test, Wilcoxon’s test and Kendall’s coefficient were used in the statistical analysis and graphical and analytical techniques were used in the exploratory study. It was found that the metric is modified by the transformation and quite influenced by some properties of the data. The sorting by Kaufmann-Grupta’s method and by Yager’s method is similar, but it is different by Chang’s method.

Keywords

• Quality. Fuzzy Logic
• Sensory Characteristics
• Ranking Methods