摘要
利用模糊数学法对原橙汁、高压脉冲电场(PEF)杀菌橙汁、热杀菌橙汁、高压脉冲杀菌(PEF)+冷冻浓缩处理橙汁的感官质量进行了综合评定.评价指标为色泽、口感、香气和浊度,其权重分别为20%、35%、30%、15%;质量分为5个等级,由坏到好对应的分数为1~5分.评价结果表明,这4种不同处理的橙汁感官评定从高到低为:PEF杀菌的橙汁〉PEF+冷冻浓缩处理橙汁〉热杀菌橙汁〉原橙汁.此种方法综合考虑了所有的评定因素,克服了评定时人为因素的影响,从而获得比较客观的结论.
Fuzzy mathematical methods were adopted to do the sensory quality evaluation of the original orange juice,pulsed electric field(PEF) treated orange juice,heating-sterilized orange juice,PEF combined with freeze concentrated orange juice.The evaluation indexes included color,taste,aroma and turbidity.The respective weights were 20%,35%,30% and 15%.The quality divided into five grades from worst to best was arranged from 1 to 5 scores.The results showed that the analysis of sensory evaluation of those four treated orange juice was ranked as follow: PEF treated orange juice〉 PEF +frozen concentrated processing orange juice〉 heating-treated orange juice〉 original orange juice.All of the factors were considered in this method,which overcame the artificial factors and achieved more objective conclusion.
出处
《河南工业大学学报(自然科学版)》
CAS
北大核心
2008年第1期72-75,共4页
Journal of Henan University of Technology:Natural Science Edition
基金
福建省科技厅重大项目(2003N018)
关键词
模糊数学
感官评定
橙汁
高压脉冲电场杀菌技术
冷冻浓缩
fuzzy mathematics
sensory evaluation
orange juice
PEF sterilized technology
freeze Concentrate