The identification of alcohol percentage limit in halal food using fuzzy logic
Based on Islamic Law, several types of alcohol have been found to be intoxicated liquid or drink that may affect a person’s rationality. In the food industry, alcohol can be divided into two. First, alcohol that is derived from the process of wine-making or other alcoholic beverages (khamar) th...
Saved in:
| Main Authors: | , , , |
|---|---|
| 格式: | Book Chapter |
| 語言: | English |
| 出版: |
Springer Nature Singapore Pte Ltd
2021
|
| 主題: | |
| 在線閱讀: | http://irep.iium.edu.my/90208/1/90208_The%20identification%20of%20alcohol%20percentage.pdf http://irep.iium.edu.my/90208/ https://www.springer.com/gp/book/9789813348530 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
| 總結: | Based on Islamic Law, several types of alcohol have been found to be
intoxicated liquid or drink that may affect a person’s rationality. In the food industry, alcohol
can be divided into two. First, alcohol that is derived from the process of wine-making or other
alcoholic beverages (khamar) that is prohibited and impure (najs) and second, alcohol that is
made from other processes which exclude the alcoholic beverages-making processes, that is
not impure yet prohibited to be consumed. It is difficult to identify the percentage
of alcohol according to the Fatwa in compliance with the manufacturing standards, since
the product label does not usually give an accurate information. Several approaches have
been employed to identify the content of alcohol in food and drinks such as gas chroma- tography
and polymerase chain reaction, which are hardware driven, slow and require high
maintenance. As an alternative, fuzzy logic has been applied for the identification of the halal
alcohol limit due to its advantages, including it is more economical (software-based), provide fast
authentication and reliable. It is also easy to adjust or tune to cater to changes of any
standards, since fuzzy logic is implemented using rules that may be adjusted according to the
laws and regulations outlined by JAKIM from time to time. The algorithm will be developed to
determine the permissibility level in such a way that it can identify the status of both the food and drinks containing alcohol whether it complies with JAKIM’s standard or not
based on the percentage. This algorithm and basic framework will be the first step in
developing a user-friendly tool that will later benefit the consumer as well as
function as an auditor especially in order to control the alcohol content in halal
food and beverages. |
|---|