摘要
模糊数学综合评价法能通过模糊数学的隶属度和隶属函数理论,将影响感官质量的多因素间关系进行数学抽象化并建立理想化评价模式,其最大优点是可以实现相对复杂且不够确定因素影响的数学化,但也存在计算复杂,权重域矢量确定有很强主观性以及当评价指标隶属度权系数偏小时易出现评价模糊,分辨率变差,甚至评判失效等不足。该文论述了模糊评价基本原理、构建步骤及其应用等,并指出了模糊数学在感官评价中的优势与不足,同时对模糊数学评价法的应用进行了展望,如适当降低感官评定论域、适当增加感官评判员数量和将模糊评价法与其他非线性处理优化方法联用等。
Fuzzy mathematics evaluation method approach （FMEM） can be used as an evaluation method in food sensory evaluation through establishing idealized evaluation model and abstracting the relationship between the sensory-quality affecting factors based on degree of membership and membership function theory. The greatest advantage for FMEM is to transfer these relatively complex and uncertain factors effect into mathematic equation, but the disadvantages were as complex calculation, very strong subjectivity in determination of weight field vector and easily lead to fuzzy evaluation, worse resolution, even evaluation inefficiency. The article summarized the fundamental principle, construction steps and applications in food sensory evaluation, pointed out the advantages and disadvantages, and discussed the application of FMEM in food sensory evaluation, such as properly reduce evaluation domain, and properly increase the number of sensory estimator and the utilization of the combination of FMEM and other nonlinear optimization method.
出处
《中国酿造》
CAS
北大核心
2016年第5期16-19,共4页
China Brewing
基金
湖南省高校科研项目(12C1049)
国家自然科学基金(31050012)
湖南化工职业技术学院院级项目(HNHY2015002)
关键词
食品感官评价
模糊数学
评定域
隶属函数
food sensory evaluation
fuzzy mathematics
evaluation domain
membership function
