摘要
本文以速冻鲅鱼水饺的生产为例来说明模糊技术在食品加工中的应用,主要介绍了模糊技术的基本原理和工艺优化的实现。将模糊技术与正交试验相结合来研究速冻鲅鱼水饺的生产工艺,通过模糊综合评价确定其最优生产工艺参数。
In this paper, the theory and processing optimization of the Fuzzy Technology were introduced. The FuzzyTechnology and the orthogonal array were coordinated and applied in the process of the quick-freezing Spanish mackereldumplings. Through the Fuzzy comprehensive assessment, the optimum parameters were obtained.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第7期121-124,共4页
Food Science
关键词
模糊技术
速冻水饺
工艺参数
鲅鱼
食品加工
Fuzzy technology
orthogonal array
quick-freezing
Spanish mackerel
dumplings
