| 模糊综合评价法在中式菜点质量评价中的应用 |
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| 引用本文： | 唐建华.模糊综合评价法在中式菜点质量评价中的应用[J].食品研究与开发,2011,32(12):40-43. |
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| 作者姓名： | 唐建华 |
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| 作者单位： | 扬州大学旅游烹饪学院,江苏扬州,225127 |
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| 基金项目： | 烹饪工艺自动化、智能化研究(60975056/F030511) |
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| 摘 要： | 传统中式菜点的质量主要依赖于感官评价,其方法的局限性和评分的离散度会导致评价结果的误差较大.通过确定影响菜点质量的因素,运用模糊数学的概念和理论,设计适合中式菜点质量评价的模型,依此建立菜点模糊综合评价标准,使菜肴质量评价体系更加科学、合理、客观.
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| 关 键 词： | 中式菜点 感官评价 模糊数学 综合评价 评价模型 |
Fuzzy Comprehensive Evaluation Method in Quality Evaluation of Chinese Dishes Application |
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| TANG Jian-hua.Fuzzy Comprehensive Evaluation Method in Quality Evaluation of Chinese Dishes Application[J].Food Research and Developent,2011,32(12):40-43. |
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| Authors: | TANG Jian-hua |
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| Affiliation: | TANG Jian-hua(School of Tourism and Culinary Science,Yangzhou University,Yangzhou 225127,Jiangsu,China) |
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| Abstract: | The quality of traditional Chinese cuisine depends on the sensory evaluation,but its limitations and dispersion will lead to bigger errors of evaluation results.By identifying factors that affect the quality of cuisine,using the concepts and theories of fuzzy mathematics,we can design appropriate quality evaluation model for Chinese cuisine.Then we can establish a fuzzy comprehensive evaluation standards of dishes based on this model,to ensure quality evaluation system of dishes more scientific,reasonable a... |
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| Keywords: | Chinese cuisine sensory evaluation fuzzy mathematics comprehensive evaluation evaluation model |
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