基于可拓理论的食品安全状态评价及在出口食品安全监管中的应用  

Food safety evaluation based on the extension method and its application in export food safety supervision

作　　者：闫志军[1] 马洲[2] 于欣[2] 杜树新[2] 

机构地区：[1]太原科技大学电子信息工程学院,山西太原030024 [2]浙江大学宁波理工学院信息科学与工程学院,浙江宁波315100

出　　处：《食品工业科技》2016年第3期295-298,共4页Science and Technology of Food Industry

基　　金：国家质检总局科研项目资助(2014IK299)

摘　　要：文章提出基于可拓理论进行食品安全状态评价,首先将食品安全状态划分为不同等级,并确定评价特征变量,并由此建立特征经典域和节域,确定各特征的权重,再计算食品中各危害因子(即检测项目)的关联函数,得到各个危害因子的安全状态等级。论文中,对某沿海出入境检验检验局2014年黄酒进行食品安全状态的评估,监管人员可以根据评价结果确定高危害因子,为以后的监管提供决策依据。In the proposed methods,the food safety status was divided into difference grades,and some evaluation features were designed,and the classical fields and whole real fields were established for every evaluation feature.And then the weight of each feature was determined,food safety status level for each hazard was obtained by calculating its dependent function.Finally,the wine data of full 2014 year,provided by an Entry- Exit Inspection and Quarantine Bureau,was used to evaluate food safety status. Supervising officer can identify high- hazard factor based on the results of the evaluation and draft scientific regulation basis for the future.

关 键 词：食品安全状态评价 可拓理论 食品安全监管 

分 类 号：TS201.6[轻工技术与工程—食品科学]