Determining food safety in canned food using fuzzy logic based on sulphur dioxide, benzoic acid and sorbic acid concentration

• Main Authors: Mavani, Nidhi Rajesh, Ali, Jarinah Mohd, Hussain, Mohd Azlan, Rahman, Norliza Abd, Hashim, Haslaniza
• Format: Article
• Published: Elsevier 2024
• Subjects: T Technology (General); TP Chemical technology
• Online Access: http://eprints.um.edu.my/45620/; https://doi.org/10.1016/j.heliyon.2024.e26273
• Institution: Universiti Malaya

Canned food market demand has arisen due to the higher need for instant and ready -to -eat food. Food preservatives are often added to canned and processed foods to prolong their shelf life and help to sustain the quality, taste, color, and food texture. However, excessive usage of such food preserv...