Automated Quality Control In The Food IndustryCombining Artificial Intelligence Techniques WithFractal Theory

Traditional Quality Control in the Food Industry consists mainly of microbiological and chemical techniques performed on samples of food extracted from production lines. Traditionally, the goal of the Quality Control department in the Food Industry has been the application of the minimal number of microbiological and chemical techniques to the samples of food, so as to have a decision on the quality of the production as quickly as possible. In this paper we are introducing a new computerized method to perform an automatic evaluation of the quality of the production, based on Artificial Intelligence (AI) techniques and Fractal Theory. The main idea in this paper is that, combining the use of the fractal dimension as a measure of classification of microorganisms and chemicals, and the use of AI to simulate the expert evaluation/decision process of the quality of the production, we obtain a computer program that is able to perform automated quality control in the food industry. We can conclude then, that the use of AI and Fractal Theory increases quality control efficiency (in accuracy and in time) because it eliminates the need of the application of a long sequence of microbiological and chemical techniques.