Position: Home > Articles > Study on Application of Fuzzy Technology in Processing Quick-freezing Dumplings
FOOD SCIENCE
2004,25
(7)
121-124
基于模糊技术的速冻水饺工艺参数的应用研究
作 者：
邓云;李云飞;张庆刚;杨铭铎;余善鸣
单 位：
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;上海交通大学制冷与低温工程研究所
关键词：
模糊技术;正交试验;速冻;鲅鱼;水饺
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。
译 名：
Study on Application of Fuzzy Technology in Processing Quick-freezing Dumplings
作 者：
DENG Yun1,LI Yun-fei2,ZHANG Qing-gang3,YANG Ming-duo3,YU Shan-ming4(1.Institute of Refrigeration and Cryogenic Engineering,Shanghai Jiaotong University,Shanghai 200030,China;2.School of Agriculture and Biology,Shanghai Jiaotong University,Shanghai 201101,China;3.Chinese Fast-Food Research and Development Center,Harbin University of Commerce,Harbin 150076,China;4.School of Food and Pharmaceutical Engineering,Harbin University of Commerce,Harbin 150076,China)
关键词：
Fuzzy technology;orthogonal array;quick-freezing;Spanish mackerel;dumplings
摘 要：
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.
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