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基于模糊技术的速冻水饺工艺参数的应用研究 被引量：2

Study on Application of Fuzzy Technology in Processing Quick-freezing Dumplings
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摘要 本文以速冻鲅鱼水饺的生产为例来说明模糊技术在食品加工中的应用,主要介绍了模糊技术的基本原理和工艺优化的实现。将模糊技术与正交试验相结合来研究速冻鲅鱼水饺的生产工艺,通过模糊综合评价确定其最优生产工艺参数。 In this paper, the theory and processing optimization of the Fuzzy Technology were introduced. The FuzzyTechnology and the orthogonal array were coordinated and applied in the process of the quick-freezing Spanish mackereldumplings. Through the Fuzzy comprehensive assessment, the optimum parameters were obtained.
作者 邓云 李云飞 张庆刚 杨铭铎 余善鸣
机构地区 上海交通大学制冷与低温工程研究所 上海交通大学农业与生物学院 哈尔滨商业大学中式快餐研究发展中心
出处 《食品科学》 EI CAS CSCD 北大核心 2004年第7期121-124,共4页 Food Science
关键词 模糊技术 速冻水饺 工艺参数 鲅鱼 食品加工 Fuzzy technology orthogonal array quick-freezing Spanish mackerel dumplings
分类号 TS205.7 [轻工技术与工程—食品科学] TS213.2 [轻工技术与工程—粮食、油脂及植物蛋白工程]
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参考文献6

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同被引文献15

  • 1梅乐和,胡升,许静,姚善泾,郑晓冬.纳豆枯草杆菌的筛选和纳豆激酶发酵条件优化[J].浙江大学学报（工学版）,2004,38(10):1355-1360. 被引量：41
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食品科学
2004年 第7期

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