A FUZZY FILTER FOR REMOVING INTERFERENCES AMONG MEMBERSHIP GRADE FUNCTIONS - AN APPLICATION TO PRETREATMENT OF DATA IN OLIVE OIL AUTHENTICATION

A fuzzy filter has been defined to partially eliminate interference be tween membership grade functions for the cases of absence and presence of uncertainty in input data. A functional study allowed us to analys e the effects on the qualified response of parameters involved in its definition, and hence choose the optimum values for them. Two applicat ions concerning the authentication and sensory evaluation of olive oil are presented. Furthermore, the study reveals that its implementation in more general and sophisticated techniques is a straightforward mat ter, it being very appropriate for the pre-processing of fuzzy data.