胡椒粉
食品科学
数学
品味
感觉系统
质量(理念)
模糊逻辑
模糊数学
计算机科学
化学
心理学
人工智能
模糊集
模糊数
认识论
哲学
认知心理学
作者
Huiling Mu,Pengfei Du,Shengqiang Bai,Ximeng Chen,Peng Liu,Feng Li,Hongjiang Jing,Falin Li,Ruoyong Wang
出处
期刊:Lecture notes in electrical engineering
日期:2021-09-22
卷期号:: 80-87
标识
DOI:10.1007/978-981-16-5963-8_11
摘要
Objective—To study the sensory quality of six kinds of military ready-to-eat meat sticks by fuzzy mathematics method. Methods—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 six kinds of military ready-to-eat meat sticks: Orleans pork, sauced pork tenderloin, original beef, black pepper beef, mellow beef and spicy beef. Results—The fuzzy comprehensive sensory evaluation scores of six kinds of military ready-to-eat meat sticks from high to low were original beef, mellow beef, black pepper beef, spicy beef, Orleans pork and sauced pork tenderloin. Conclusions—The fuzzy mathematics method can reflect the sensory quality more objectively and accurately, which provided a reference method for the comprehensive sensory quality evaluation of military ready-to-eat meat sticks.
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