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lity of the experts, which implies relatively high eco-
nomic costs, a certain degree of subjectivity associa-
ted with the sensory fatigue, and, in addition of the
arduous organisational task. This restrictions impose
that the quality control are reduced to certain lots.
As an alternative approach, the machine learning
techniques along with instrumental measures appear
as an intelligent solution to obtain a reliable estimate
of the sensory parameters of the food products.
In this work, a monitoring tool supported on a
cloud platform, has been presented. The core of
the ICatador tool is a suite of intelligent algorithms
(ANNs) which calculate organoleptic attributes esti-
mates using NIR spectrometry data from samples as
input.
To make possible that the ICatador monitoring
tool had all the ham and shoulders quality data avai-
lable, the main agents (quality manager, tasters, tas-
ting organizer, quality inspector) collaborate and ex-
change information from different points and, in ad-
dition, instrumental data are systematically incorpora-
ted. This collaborative model based on the data, will
allow to have a wide range of data coming from the
production process itself. In this way, the intelligent
algorithm suite can be tuned and adapted to the pro-
cess itself to avoid deviations.
Through the proposed approach, iberian ham ma-
nufacturing companies can carry out an intelligent
production based on the data, they can get that final
product gathers the same sensory characteristics fixed
in the production goals.
The Icatador platform that has been presented in
this paper combines the use of Information and Com-
munication Technologies with Artificial Intelligence
techniques such as ANNS. Therefore, it can be in-
cluded within the concept of Industry 4.0, and contri-
butes to the digitization of the industry. Its goals are
to improve efficiency, quality control times, flexibility
and enables a distributed responsibilities within of the
industrial sector.
ACKNOWLEDGEMENTS
This work has been supported by the General Founda-
tion of the University of Salamanca through the Plan
TCUE 2015-2017, co-financed by European Regional
Development Fund (ERDF) and the Castilla - Le
´
on
Council.
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