| 模糊乘加综合评判法在方便面感官分析中的应用 |
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| 引用本文： | 杨应军,高海燕,欧阳一菲,赵 镭,尹京苑.模糊乘加综合评判法在方便面感官分析中的应用[J].食品科学,2009,30(7):25-28. |
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| 作者姓名： | 杨应军 高海燕 欧阳一菲 赵 镭 尹京苑 |
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| 作者单位： | 1.上海大学生命科学学院生物信息中心 2.中国标准化研究院食品与农业标准化研究所 |
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| 基金项目： | “十一五”国家科技支撑计划项目(2006BAK04A05) |
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| 摘 要： | 本文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，本文最后提出了对百分制方便面评分法的改进建议。
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| 关 键 词： | 方便面 感官分析 模糊综合评判 |
| 收稿时间： | 2008-05-21 |
Application of Fuzzy Integrated Evaluation Method with M (·, +) Operator to Analyze Sensory Quality of Instant Noodle |
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| YANG Ying-jun GAO Hai-yan OUYANG Yi-fei ZHAO Lei YIN Jing-yuan.Application of Fuzzy Integrated Evaluation Method with M (·, +) Operator to Analyze Sensory Quality of Instant Noodle[J].Food Science,2009,30(7):25-28. |
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| Authors: | YANG Ying-jun GAO Hai-yan OUYANG Yi-fei ZHAO Lei YIN Jing-yuan |
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| Affiliation: | (1.Bioinformatics Center, College of Life Science, Shanghai University, Shanghai 200444, China
2.Foods and Agricultural Standardization Institute, China National Institute of Standardization, Beijing 100088, China) |
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| Abstract: | 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. |
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| Keywords: | instant noodle sensory analysis fuzzy integrity evaluation |
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