Study on the Safety Assessment of Baked Goods Based on AHP-Fuzzy Comprehensive Evaluation Theory
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.
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