Abstract
A common problem in food science concerns the assessment of the quality of food samples. Typically, a group of panellists is trained exhaustively on how to identify different quality indicators in order to provide absolute information, in the form of scores, for each given food sample. Unfortunately, this training is expensive and time-consuming. For this very reason, it is quite common to search for additional information provided by untrained panellists. However, untrained panellists usually provide relative information, in the form of rankings, for the food samples. In this paper, we discuss how both scores and rankings can be combined in order to improve the quality of the assessment.
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Notes
- 1.
The zero-one distance function is defined as \(d_0(s,s')=0\) if \(s=s'\) and \(d_0(s,s')=1\) otherwise.
- 2.
The \(\ell _1\)-distance function is defined as \(d_1(s,s')=|s-s'|\).
- 3.
The \(\ell _2\)-distance function is defined as \(d_2(s,s')=(s-s')^2\).
- 4.
When the rankings contain no ties, the Kemeny distance is equal to the double of the Kendall distance [9].
- 5.
Note that we write the word ‘distance’ between quotation marks since we are comparing objects of a different nature, and, thus, we are lacking the semantics associated with the mathematical formalization of a distance (metric).
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Acknowledgments
We gratefully acknowledge Innovation by Science and Technology (IWT) (now known as Flanders Innovation and Entrepreneurship (VLAIO)) for their support of the project CheckPack (IWT-SBO-130036) - Integrated optical sensors in food packaging to simultaneously detect early-spoilage and check package integrity. Raúl Pérez-Fernández is supported as a postdoc by the Research Foundation of Flanders (FWO17/PDO/160).
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Sader, M., Pérez-Fernández, R., De Baets, B. (2018). Combining Absolute and Relative Information in Studies on Food Quality. In: Medina, J., et al. Information Processing and Management of Uncertainty in Knowledge-Based Systems. Theory and Foundations. IPMU 2018. Communications in Computer and Information Science, vol 854. Springer, Cham. https://doi.org/10.1007/978-3-319-91476-3_32
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DOI: https://doi.org/10.1007/978-3-319-91476-3_32
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