This paper presents nowel research carried out to assess and rank the relative sustainability of 13 RNB types using three multi criteria analysis (MCA) techniques, i.e. Simple Additive Weighting (SAW), Preference Ranking Organisation MeTHod for Enrichment Evaluations (PROMETHEE), and Elimination et Choice Translating Reality (ELECTRE III).
However, some physical properties of BHA and BHT, such as their high volatility and instability at elevated temperatures, strict legislation on the use of synthetic food additives, and consumer preferences, have shifted the attention of manufacturers from synthetic to natural antioxidant [ 1].
Consequently, this paper introduces the concepts of incomplete hesitant fuzzy preference relation, acceptable incomplete hesitant fuzzy preference relation, and additive consistent incomplete hesitant fuzzy preference relation.
The attributes also include "antioxidant additive-free" label and "organic" label; the first to determine consumer preferences for additive-free and the second to determine consumer preferences for high levels of food safety.
The characterizations of additive consistent hesitant fuzzy preference relations are studied in detail.
This paper defines the concept of additive consistent hesitant fuzzy preference relations.
According to the additive consistent interval fuzzy preference relation, we define the additive consistency of an IVAIFPR.
The first procedure is used to construct an additive consistent hesitant fuzzy preference relation from the lowest possible number, (n − 1), of pairwise comparisons.
Natural antioxidants are also in high demand for application as nutraceuticals and as food additives because of consumer preferences [ 7, 8].
The low level of genotype-environment interaction has been interpreted in similar studies as a preference for additive effects controlling gene expression [ 22], although epistatic (non-additive) effects were observed at least in one study using microarrays [ 23].
