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基于云模型的玉米飲料感官鑒評(píng)
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國(guó)家自然科學(xué)基金資助項(xiàng)目（31271861）;國(guó)家高技術(shù)研究發(fā)展計(jì)劃（863計(jì)劃）資助項(xiàng)目(2008AA100802)


Sensory Evaluation of Corn Juices Based on Cloud Model
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    摘要:

    利用云模型實(shí)現(xiàn)玉米飲料感官鑒評(píng)過(guò)程中的定性描述性語(yǔ)言和相應(yīng)定量數(shù)值之間的任意轉(zhuǎn)換，首先利用逆向云模型對(duì)玉米飲料感官鑒評(píng)的得分進(jìn)行轉(zhuǎn)化和分析，得到玉米飲料定性概念的表示。同時(shí)利用正向正態(tài)云模型完成玉米飲料定性概念向定量數(shù)值的轉(zhuǎn)化，在保留數(shù)據(jù)特征的前提下將其還原至不同樣本點(diǎn)。并針對(duì)玉米飲料的評(píng)價(jià)將云模型推廣至多維空間。利用綜合定性概念特征在四維空間內(nèi)表征玉米飲料整體特征。

    Abstract:

    The conversion between qualitative descriptive language and corresponding quantitative values was achieved in corn juices sensory evaluation process based on cloud model. Backward cloud model was used to transform and analyze the scores of sensory evaluation of corn juices. The qualitative concept of corn juices was obtained. Forward cloud normal model transformed the qualitative concept of corn juices to quantitative values, and restored to different test points retaining the data characteristics. The cloud model was extended to multidimensional space based on the assessment for corn juices. Integrated qualitative characterization described general character of corn juices in 4-D space.

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劉晶晶,孫永海,陳莉,孫鐘雷,李亞卓.基于云模型的玉米飲料感官鑒評(píng)[J].農(nóng)業(yè)機(jī)械學(xué)報(bào),2013,44(1):113-118,112. Liu Jingjing, Sun Yonghai, Chen Li, Sun Zhonglei, Li Yazhuo. Sensory Evaluation of Corn Juices Based on Cloud Model[J]. Transactions of the Chinese Society for Agricultural Machinery,2013,44(1):113-118,112.

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  • 在線發(fā)布日期: 2012-12-31
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