摘要
多因素、多水平和多目标研究过程中,传统的正交方法无法满足研究需要,模糊数学通过将正交试验结果模糊化并进行矩阵转换,可以对工艺参数进行优化并获得最优试验条件。从模糊数学的基本原理、模糊正交试验建立的步骤及其在食品加工工艺优化中的应用研究等方面进行了综述并进行了展望。
Conventional orthogonal design could not meet the requirements for multiple-factors, multiple-levels and multiple-subjects research. Fuzzy orthogonal method could be used to optimize food processing techniques to obtain the optimum technical parameters through the fuzzification of orthogonal results and matrix transformation. In this paper, the basic principles of fuzzy mathematics, the establishing procedures of fuzzy orthogonal experiment, and its application in the optimization of food processing techniques were reviewed.
出处
《酿酒科技》
2010年第4期73-75,共3页
Liquor-Making Science & Technology
关键词
模糊正交
参数优化
食品加工工艺
研究进展
fuzzy orthogonality
parameter optimization
food processing techniques
research progress
