文章摘要
张雪花,任明荣,齐凤兰,陈舜胜,沙荣方,陈有容.鱼露质量模糊综合评价方法的建立[J].上海海洋大学学报,2001,(3):257-263
鱼露质量模糊综合评价方法的建立
Establishement of fuzzy comprehensive evaluation for fish sauce quality
  修订日期:2001-04-23
DOI:
中文关键词: 鱼露质量 层次分析 隶属函数 模糊综合评价方法
英文关键词: fish sauce quality,analytic hierarchy process,fuzzy function,comprehensive evaluation,
基金项目:
张雪花  任明荣  齐凤兰  陈舜胜  沙荣方  陈有容
张雪花(上海水产大学食品学院,上海,200090)
任明荣(上海水产大学人文与基础学院,上海,200090)
齐凤兰(上海水产大学食品学院,上海,200090)
陈舜胜(上海水产大学食品学院,上海,200090)
沙荣方(上海水产大学人文与基础学院,上海,200090)
陈有容(上海水产大学食品学院,上海,200090)
摘要点击次数: 563
全文下载次数: 565
中文摘要:
      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.
英文摘要:
      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.
HTML 查看全文     下载PDF阅读器
关闭