基于AHP-模糊综合评价理论的烘焙食品安全性评估研究
Study on the Safety Assessment of Baked Goods Based on AHP-Fuzzy Comprehensive Evaluation Theory
罗欣雨 1刘艳1
作者信息
- 1. 北方民族大学 数学与信息科学学院,宁夏 银川 750000
- 折叠
摘要
本文基于烘焙食品中检测出的添加剂种类及含量的分析,量化添加剂对食品安全性的影响,建立食品安全性AHP-模糊综合评价模型.该模型以单一添加剂为基本因子,综合关联各种食品添加剂,分析其对食品安全性的影响.AHP-模糊综合评价法避免单一食品添加剂对食品安全性影响的偶然性,减少安全性评价过程中存在的主观性因素,综合考虑不同食品添加剂因素对食品安全性的影响,使得最终的评价结果具有准确性、科学性.
Abstract
Based on the analysis of the types and contents of additives detected in baked goods,this paper quantifies the effects of additives on food safety,and establishes an AHP-Fuzzy comprehensive evaluation model for food safety.The model takes a single additive as the basic factor,synthetically relates various food additives,and analyzes their influence on food safety.AHP-Fuzzy comprehensive evaluation method avoids the contingency of the impact of a single food additive on food safety and reduces the subjective factors existing in the safety evaluation process,considering the impact of various food additives factors on food safety more comprehensively,making the final evaluation results accurate and scientific.
关键词
烘焙食品/食品添加剂/模糊综合评价法/食品安全Key words
bakery food/food additives/fuzzy comprehensive evaluation method/food safety引用本文复制引用
出版年
2024
NETL
NSTL
万方数据