Analysis of Factors Affecting the Quality of Tuzha Vermicelli Based on the Analytic Hierarchy Process
As a traditional fermented rice vermicelli,Tuzha vermicelli has general characteristics of rice vermicelli,but has its unique flavor and corresponding quality requirements.In this paper,field visits were made in the popular places of Tuzha vermicelli to summarize the research on the factors affecting the quality and quality of Tuzha vermicelli.The factors affecting the quality of Tuzha vermicelli were analyzed based on the analytic hierarchy process(AHP).It was found that the fermentation process of soaked rice,the temperature and humidity control of drying process,and the ease of moisture absorption and fragility of bulk weighing without packaging all had a greater impact on the quality of Tuzha vermicelli.
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