APPLICATION OF FUZZY MATHEMATICS ON SENSORY EVALUATION OF DIFFERENT PROCESSED ORANGE JUICE
Fuzzy mathematical methods were adopted to do the sensory quality evaluation of the original orange juice, pulsed electric field (PEF) treated orange juice, heating-sterilized orange juice, PEF combined with freeze concentrated orange juice. The evaluation indexes included color, taste, aroma and turbidity. The respective weights were 20% , 35% , 30% and 15%. The quality divided into five grades from worst to best was arranged from 1 to 5 scores. The results showed that the analysis of sensory evaluation of those four treated orange juice was ranked as follow; PEF treated orange juice > PEF + frozen concentrated processing orange juice > heating-treated orange juice > original orange juice. All of the factors were considered in this method, which overcame the artificial factors and achieved more objective conclusion.
NETL
NSTL
万方数据
维普
