A Graphical User Interface for Determining the Safe Consumption of Food based on the Concentration of SD, BA, and SA
Keywords:
Graphical user interface, fuzzy logic, food preservatives, artificial intelligenceAbstract
The increasing demand for canned foods has led to a higher reliance on preservatives to extend shelf life, maintain color, taste, texture, and overall quality. However, excessive use of food preservatives such as sulphur dioxide (SD), benzoic acid (BA), and sorbic acid (SA) can cause significant health risks, including cancer, allergies, and heart palpitations. Therefore, monitoring and controlling preservative levels is crucial to ensure food safety. This paper introduces a graphical user interface (GUI) based on a fuzzy logic framework designed to assess the concentrations of SD, BA, and SA in five food categories, in compliance with Malaysia’s Food Act 1983 and Food Regulations 1985. The developed GUI allows users to input preservative concentrations and receive real-time feedback on whether the levels are within safe consumption limits. Validation of the system was conducted using both published journal data and laboratory results from industrial food samples. The outcomes demonstrate that the GUI can accurately predict preservative levels, ensuring they remain within legal thresholds and promoting safe consumption. This tool offers a practical solution for food industries and regulatory authorities to monitor preservative usage effectively.
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