模糊数学在不同处理橙汁感官评定中的应用  

APPLICATION OF FUZZY MATHEMATICS ON SENSORY EVALUATION OF DIFFERENT PROCESSED ORANGE JUICE

作　　者：赵剪[1] 方婷[1] 陈梅英[1] 高明才[1] 林美娜[1] 陈锦权[1] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002

出　　处：《河南工业大学学报（自然科学版）》2008年第1期72-75,共4页Journal of Henan University of Technology：Natural Science Edition

基　　金：福建省科技厅重大项目(2003N018)

摘　　要：利用模糊数学法对原橙汁、高压脉冲电场（PEF）杀菌橙汁、热杀菌橙汁、高压脉冲杀菌（PEF）＋冷冻浓缩处理橙汁的感官质量进行了综合评定.评价指标为色泽、口感、香气和浊度,其权重分别为20%、35%、30%、15%;质量分为5个等级,由坏到好对应的分数为1~5分.评价结果表明,这4种不同处理的橙汁感官评定从高到低为：PEF杀菌的橙汁〉PEF＋冷冻浓缩处理橙汁〉热杀菌橙汁〉原橙汁.此种方法综合考虑了所有的评定因素,克服了评定时人为因素的影响,从而获得比较客观的结论.Fuzzy mathematical methods were adopted to do the sensory quality evaluation of the original orange juice,pulsed electric field（PEF） treated orange juice,heating-sterilized orange juice,PEF combined with freeze concentrated orange juice.The evaluation indexes included color,taste,aroma and turbidity.The respective weights were 20%,35%,30% and 15%.The quality divided into five grades from worst to best was arranged from 1 to 5 scores.The results showed that the analysis of sensory evaluation of those four treated orange juice was ranked as follow： PEF treated orange juice〉 PEF ＋frozen concentrated processing orange juice〉 heating-treated orange juice〉 original orange juice.All of the factors were considered in this method,which overcame the artificial factors and achieved more objective conclusion.

关 键 词：模糊数学 感官评定 橙汁 高压脉冲电场杀菌技术 冷冻浓缩 

分 类 号：TS201[轻工技术与工程—食品科学]