鱼露质量模糊综合评价方法的建立

根据层次分析法和模糊数学的相关理论,建立了鱼露质量的模糊综合评价方法.利用两两比较法得到鱼露质量评价中感官评价、氨基氮、总氮、比重、T-VBN、食盐、红色指数、总酸度等指标重要性的评判矩阵,再利用加权几何平均综合排序向量法,由评判矩阵计算各指标的权重,得到各指标在鱼露总体评价中的权重W分别为0.356,0.189,0.107,0.054,0.097,0.063,0.061,0.073.定义上述各指标的单因素隶属函数之后,利用这些函数将样本个体的各项指标模糊化后得到模糊矩阵R.由B=W@R得到各鱼露的累加加权隶属度B即综合评价结果.并利用此模糊综合评价方法对一组鱼露的质量进行综合评价.

Establishement of fuzzy comprehensive evaluation for fish sauce quality

On the basis of the theory of analytic hierarchy process and fuzzy mathematics, the method of fuzzy comprehensive evaluation for fish sauce quality was estabished. The reciprocal comparison between fifferent indexes, which were sensory evaluation, amino nitrogen, total nitrogen, specific gravity, T-VBN, salt concentration, red index and acidity,was used to obtain the judge matrixes about the importance of every index during the evaluation of fish sauce quality.The weights (W) of these indexes,0. 356, 0. 189,0. 107,0. 054,0. 097,0. 063,0. 061,0. 073 sequentially ,were the weighting geometric means of feature vectors form the judge matrixes. After the defintion of the fuzzy function the fuzzy matrix (R) could be obtained. The accumulation of the weighting fuzzy degree of every index in different fish sauce, which was the result of fuzzy comprehensive evaluation of fish sauce quality, equaled the weights multiplying the fuzzy matrix. Meanwhile an example for the utilization of fish fuzzy comprehensive evaluation was given.