摘要
本实验以方便面品评表为基础构建了方便面感官分析模糊综合评判模型;并应用模型分析了方便面感官品质的隶属级别;通过模糊综合评判法对方便面品评员感官品评数据的综合分析,发现模糊综合评判方法提高了方便面感官品质分析的科学性;通过对方便面感官品质模糊综合评判结果的分析,本实验最后提出了对百分制方便面评分法的改进建议。
A fuzzy integrity evaluation model based on instant noodle grade table was proposed for instant noodle sensory quality. Results showed that analysis on instant noodle sensory by using the fuzzy integrated evaluation model was effective and objective. Finally, some improvements were proposed on the usage of 100 percentage scale evaluation in instant noodle sensory quality.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第7期25-28,共4页
Food Science
基金
“十一五”国家科技支撑计划项目(2006BAK04A05)
关键词
方便面
感官分析
模糊综合评判
instant noodle
sensory analysis
fuzzy integrity evaluation
