| 军用冻干蔬果的模糊数学感官评价研究 |
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| 引用本文： | 陈曦蒙,杜鹏,穆慧玲,白霜,宋振耀,刘鹏,王若永. 军用冻干蔬果的模糊数学感官评价研究[J]. 农产品加工．学刊, 2021, 0(3) |
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| 作者姓名： | 陈曦蒙 杜鹏 穆慧玲 白霜 宋振耀 刘鹏 王若永 |
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| 作者单位： | 空军特色医学中心 |
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| 基金项目： | “十二五”全军后勤科研重点项目(BX111C017)。 |
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| 摘 要： | 采用模糊数学评价方法,以色泽、形状、气味、口感、滋味为评价因素,对9种军用冻干蔬果的感官品质进行了模糊数学判定。结果表明,9种军用冻干蔬果感官品质的模糊综合感官评价得分从高到低依次为苹果块、大头菜块、菠萝南瓜块、草莓胡萝卜块、菠菜块、西兰花块、黄桃块、菠萝胡萝卜块、树莓块。模糊数学评价方法能较客观准确地反映产品的感官品质,为军用食品感官品质的综合评价提供一种参考方法。
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| 关 键 词： | 冻干蔬果 军用食品 感官评价 模糊数学 |
Study on Sensory Evaluation of Military Freeze-dried Fruits and Vegetables by Fuzzy Mathematics Method |
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| CHEN Ximeng,DU Peng,MU Huiling,BAI Shuang,SONG Zhenyao,LIU Peng,WANG Ruoyong. Study on Sensory Evaluation of Military Freeze-dried Fruits and Vegetables by Fuzzy Mathematics Method[J]. Nongchanpin Jlagong.Xuekan, 2021, 0(3) |
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| Authors: | CHEN Ximeng DU Peng MU Huiling BAI Shuang SONG Zhenyao LIU Peng WANG Ruoyong |
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| Affiliation: | (Air Force Medical Center,Beijing 100142,China) |
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| Abstract: | This study adopted the method of fuzzy mathematics with color,status,smell,texture and taste as evaluation factors,and carried out fuzzy mathematics judgment of the sensory quality of nine kinds of military freeze-dried vegetables and fruits.The results showed that the fuzzy comprehensive sensory evaluation scores of nine kinds of military freeze-dried vegetables and fruits from high to low were apple,turnip,pineapple and pumpkin,strawberry and carrot,spinach,broccoli,yellow peach,pineapple and carrot,raspberry.The fuzzy mathematics method can reflect the sensory quality of military instant rice objectively,which provided a reference method for the comprehensive sensory quality evaluation of military food. |
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| Keywords: | military freeze-dried vegetables and fruits military food sensory evaluation fuzzy mathematics |
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