摘要
以模糊综合评价的方法对微胶囊化冷榨桔油和微胶囊化蒸馏桔油的感官质量进行了评价,并比较了"最大隶属度法"、"h函数法"、"双权法"和"f函数法"4种判别方法的差别.结果表明,微胶囊化冷榨桔油的感官品质优于微胶囊化蒸馏桔油,且"f函数法"较其他方法更便于进行多个相近样品之间的排序.
The fuzzy mathematics method was used to evaluate the sensory quality of microencapsulated cold press orange peel oil and distilled orange peel oil. Four kinds of methods, 'maximum y(j) component method', 'h function method','double weight method' and 'f function method' were used and compared with each other. The results indicated that microencapsulated cold press orange peel oil was better than microencapsulated distilled orange peel oil on the flavor. It was also found that 'f function method' is more available.
出处
《无锡轻工大学学报（食品与生物技术）》
CSCD
北大核心
2004年第3期69-72,共4页
Journal of Wuxi University of Light Industry
关键词
模糊综合评价
最大隶属度法
h函数法
双权法
f函数法
fuzzy mathematics
maximum y(j) component method
h function method
double weight method
f function method
