基于云模型的玉米饮料感官鉴评

Sensory Evaluation of Corn Juices Based on Cloud Model

摘要:

利用云模型实现玉米饮料感官鉴评过程中的定性描述性语言和相应定量数值之间的任意转换，首先利用逆向云模型对玉米饮料感官鉴评的得分进行转化和分析，得到玉米饮料定性概念的表示。同时利用正向正态云模型完成玉米饮料定性概念向定量数值的转化，在保留数据特征的前提下将其还原至不同样本点。并针对玉米饮料的评价将云模型推广至多维空间。利用综合定性概念特征在四维空间内表征玉米饮料整体特征。

Abstract:

The conversion between qualitative descriptive language and corresponding quantitative values was achieved in corn juices sensory evaluation process based on cloud model. Backward cloud model was used to transform and analyze the scores of sensory evaluation of corn juices. The qualitative concept of corn juices was obtained. Forward cloud normal model transformed the qualitative concept of corn juices to quantitative values, and restored to different test points retaining the data characteristics. The cloud model was extended to multidimensional space based on the assessment for corn juices. Integrated qualitative characterization described general character of corn juices in 4-D space.