HUANG Xiao. Research of gray clustering evaluation on frozen surimi quality[J]. Science and Technology of Food Industry, 2016, (10): 106-110. DOI: 10.13386/j.issn1002-0306.2016.10.012
Citation: HUANG Xiao. Research of gray clustering evaluation on frozen surimi quality[J]. Science and Technology of Food Industry, 2016, (10): 106-110. DOI: 10.13386/j.issn1002-0306.2016.10.012

Research of gray clustering evaluation on frozen surimi quality

  • Gray clustering evaluation model was established to evaluate the comprehensive quality of frozen surimi.Based on the methods of expert scoring,index weight was determined by using analytic hierarchy process,definite weighted functions and clustering weight coefficient matrix were established,grey class the frozen surimi belongs to was determined.The gray clustering results indicated that the frozen samples C_1,C-3,C_4,C_7,C_(11),C_(12),C_(13) belong to the high gray class,the frozen samples C_2,C_5,C_6,C_8 belong to the middle gray class,while samples C_9,C_(10) belong to the low gray class.The results of comparing the methods gray clustering evaluation with the professional assessment were in agreement,which showed that the gray clustering evaluation model established was reliable.
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