感官评价模糊统计的数学计算

Q3 Engineering

International Journal of Information and Management Sciences Pub Date : 2016-03-01 DOI:10.6186/IJIMS.2016.27.1.5

A. Santhakumaran, C. Abirami

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引用次数: 0

摘要

感官评价是接受具有期望质量规范的加工食品的基本需要。人的感知感觉取决于食物的生理和物理特性以及消费者的人口统计学特征。本文提出了一种用于感官评价的模糊统计数学计算方法。它在享乐尺度上用消费者的人口学特征来说明产品的颜色、质地、风味、味道等感官变量的质量。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Mathematical Computation of Fuzzy Statistics for Sensory Evaluation

Sensory evaluation is an essential need for accepting processed food products having desired quality specifications. Human perceived sensation depends on physiological and physical properties of food as well as demographic characters of consumers. In this paper, a mathematical computation method of fuzzy statistics for sensory evaluation is proposed. It illustrates the quality of sensory variables such as color, texture, flavor, taste etc. of a product with consumers’ demographic characters on a hedonic scale.

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来源期刊

International Journal of Information and Management Sciences Engineering-Industrial and Manufacturing Engineering

CiteScore

0.90

自引率

0.00%

发文量

期刊介绍： - Information Management - Management Sciences - Operation Research - Decision Theory - System Theory - Statistics - Business Administration - Finance - Numerical computations - Statistical simulations - Decision support system - Expert system - Knowledge-based systems - Artificial intelligence