用改进密切值法进行鱼露质量综合评价与排序

Comprehensive Evaluation and Ordering of Fish Sauce Quau'ty Using Modified Osculating Method

密切值法是多目标决策的一种优选方法,将改进后的密切值法应用于鱼露质量的综合评价是一种新的尝试。利用鱼露质量评价中感官评价、氨基氮、总氮、比重、T-VBN、食盐、红包指数、总酸度等指标的权重,将各分析样品与各评价指标的极端情况组成的最好、最差样本进行比较,求出样品(点)与最好、最差样本的距离,并引进可综合反映与最好和最差样本距离两者水平的参数—密切值。对比计算表明,密切值法与模糊综合评价方法有相似的排序结果,用于鱼露质量综合评价是切实可行的,但密切值法不需要确定隶属函数,计算过程简单,很容易实现计算机化。

Osculating method was an optimization approach for multi-objective decision, and it is a new trial that apply modified osculating method to compreheasive evaluation of fish sauce rpiality. Eight assessment indexes, namely sensory evaluation, amino nitrogen, total nitrogen, special gravity, T- VBN, salt concentration, red index and acidity, with different weights, were used to evaluate the fish sauce Quality. The best and worst samples were composed of the maximum and minimum values of assessment indexes. A comprehensive parameter taking the distances between the evaluated sample and the best or worst samples into consideration simultaneously was introduced and used to evaluate and order the fish sauce quality. The ease study shown that the modified osculating method presented the results in agreement with the results of the fuzzy comprehensive evaluation method, and the osculating method was thus suitable for the comprehensive evaluation of fish sauce quality. The calculation of the modified osculating method was simple and convenient to computer without considering subordination function.