温度处理黄瓜保鲜效果的熵权法模糊综合评判  

Fuzzy Comprehensive Evaluation on Preservation Effect of Temperature Treated Cucumber Based on Entropy Weight

作　　者：尹海蛟[1] 杨昭[1] 陈爱强[1] 张娜[1] 

机构地区：[1]天津大学热能研究所,天津300072

出　　处：《天津农业科学》2012年第1期1-6,共6页Tianjin Agricultural Sciences

基　　金：国家自然科学基金项目(51076112);教育部博士点基金项目(200800560041)

摘　　要：为了探讨贮前冷激处理与热激处理对黄瓜保鲜效果的影响差异,以"津优10"黄瓜为试材,测定了6种不同温度处理黄瓜在贮藏期间的硬度、色差、失重率、POD活性及腐烂指数变化。运用熵权及模糊数学理论,通过计算各温度处理组黄瓜与新鲜黄瓜的海明贴近度,实现了对各组黄瓜保鲜效果的模糊综合评判。评判结果表明:冷激处理较热激处理对黄瓜的保鲜效果更明显,0℃冷激处理40min黄瓜的保鲜效果最好。该评判方法可为农副产品的等级划分及采后处理工艺优选提供方法参考。In order to investigate the effect of cold shock treatment （CST） and heat shock treatment （HST） on preservation of cucumber, ＇Jinyoul0＇ cucumber was used as test material, the firmness, total color difference （TCD）, weight loss rate, POD activity and rot index of cucumber with different temperature treatments were measured. Based on entropy weight and fuzzy mathematics theory, the preservation effect of the treated cucumber was evaluated through calculating hamming approach degree between the treated cucumber and the fresh cucumber. The fuzzy evaluation results indicated that CST was more effective than HST in preservation for cucumber, and the cucumber with CST at 0 ℃ for 40 min achieved the best preservation effect in all the treated groups. The presented method can provide reference for grade division and processing optimization of agricultural byproducts.

关 键 词：模糊综合评判 保鲜 熵权 温度处理 黄瓜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]