Linguistic fuzzy modeling allows us to deal with the modeling of systems by building a linguistic model which is clearly interpretable by human beings. However, since the accuracy and the interpretability of the obtained model are contradictory properties, the necessity of improving the accuracy of the linguistic model arises when complex systems are modeled. To solve this problem, one of the research lines in recent years has led to the objective of giving more accuracy to linguistic fuzzy modeling without losing the interpretability to a high level. In this paper, a new postprocessing approach is proposed to perform an evolutionary lateral tuning of membership functions, with the main aim of obtaining linguistic models with higher levels of accuracy while maintaining good interpretability. To do so, we consider a new rule representation scheme base on the linguistic 2-tuples representation model which allows the lateral variation of the involved labels. Furthermore, the cooperation of the lateral tuning together with fuzzy rule reduction mechanisms is studied in this paper, presenting results on different real applications. The obtained results show the good performance of the proposed approach in high-dimensional problems and its ability to cooperate with methods to remove unnecessary rules.

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A Proposal for the Genetic Lateral Tuning of Linguistic Fuzzy Systems and Its Interaction With Rule Selection

Linguistic fuzzy modeling in high-dimensional regression problems poses the challenge of exponential-rule explosion when the number of variables and/or instances becomes high. One way to address this problem is by determining the used variables, the linguistic partitioning and the rule set together, in order to only evolve very simple, but still accurate models. However, evolving these components together is a difficult task, which involves a complex search space. In this study, we propose an effective multiobjective evolutionary algorithm that, based on embedded genetic database (DB) learning (involved variables, granularities, and slight fuzzy-partition displacements), allows the fast learning of simple and quite-accurate linguistic models. Some efficient mechanisms have been designed to ensure a very fast, but not premature, convergence in problems with a high number of variables. Further, since additional problems could arise for datasets with a large number of instances, we also propose a general mechanism for the estimation of the model error when using evolutionary algorithms, by only considering a reduced subset of the examples. By doing so, we can also apply a fast postprocessing stage for further refining the learned solutions. We tested our approach on 17 real-world datasets with different numbers of variables and instances. Three well-known methods based on embedded genetic DB learning have been executed as references. We compared the different approaches by applying nonparametric statistical tests for multiple comparisons. The results confirm the effectiveness of the proposed method not only in terms of scalability but in terms of the simplicity and generalizability of the obtained models as well.

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A Fast and Scalable Multiobjective Genetic Fuzzy System for Linguistic Fuzzy Modeling in High-Dimensional Regression Problems

Color and texture are important quality characteristics and major factors affecting sensory perception and consumer acceptance of foods. pH has an important effect on pigments (e.g., chlorophyll, carotenoids, anthocyanins, etc.) responsible for fruit color, vegetables and meat color. Also pH has a great impact on water-holding capacity and tenderness of muscle foods that are improved at acidic conditions below the typical pH of post-mortem. Moreover, during processing of food, the pH value affects many phenomena and processes such as protein properties as denaturizing, gelification, enzymatic activities, growth and mortality of microorganisms, germinating or inactivation of bacterial spores and chemical reactions such as the Maillard reaction. Thus, knowledge of pH effects and its control during processing is necessary to produce safe, high-quality and value-added products. The goal of this paper is to identify the effect of pH on color and texture of food products to show the importance of control this parameter.

Effect of pH on Color and Texture of Food Products

Shape Memory Alloy (SMA) actuators, which have ability to return to a predetermined shape when heated, have many potential applications in aeronautics, surgical tools, robotics and so on. Although the number of applications is increasing, there has been limited success in precise motion control since the systems are disturbed by unknown factors beside their inherent nonlinear hysteresis or the surrounding environment of the systems is changed. This paper presents a new development of SMA position control system by using self-tuning fuzzy PID controller. The use of this control algorithm is to tune the parameters of the PID controller by integrating fuzzy inference and producing a fuzzy adaptive PID controller that can be used to improve the control performance of nonlinear systems. The experimental results of position control of SMA actuators using conventional and self tuning fuzzy PID controller are both included in this paper.

A. Oudshoorn

Papers

Fuzzy self-tuning PI control of pH in fermentation