| 基于DHGF的香精配方评价方法 |
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| 引用本文： | 黄晓萍,徐福缘,肖作兵. 基于DHGF的香精配方评价方法[J]. 上海理工大学学报, 2006, 28(6): 588-590 |
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| 作者姓名： | 黄晓萍 徐福缘 肖作兵 |
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| 作者单位： | 上海理工大学,管理学院,上海,200093;上海应用技术学院,生物与食品工程系,上海,200233 |
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| 基金项目： | 上海市重点学科建设项目 |
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| 摘 要： | 四元评价(DHGF)模型将改进的Delphi法、层次分析法(AHP)、灰色关联统计和模糊评判法综合集成,在评价的不同步骤中运用不同的方法.论证了利用该模型对单个香精配方进行品质评价的可行性,给出了四元评价模型的步骤,并用实例说明了这种评价方法的有效性和合理性.
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| 关 键 词： | 四元评价(DHGF)模型 灰色关联度 模糊综合评价 香精配方评价 |
| 文章编号： | 1007-6735（2006）06-0588-03 |
| 收稿时间： | 2005-09-26 |
| 修稿时间： | 2005-09-26 |
Evaluation method for flavor formula based on DHGF |
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| HUANG Xiao-ping,XU Fu-yuan,XIAO Zuo-bing. Evaluation method for flavor formula based on DHGF[J]. Journal of University of Shanghai For Science and Technology, 2006, 28(6): 588-590 |
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| Authors: | HUANG Xiao-ping XU Fu-yuan XIAO Zuo-bing |
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| Affiliation: | 1. College of Management, University of Shanghai for Science and Technology, Shanghai 200093, China 2. Department of Biological and Food Engineering, Shanghai Institute of Technology, Shanghai 200233, China |
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| Abstract: | An integrated method of DHGF(Delphi,Analytic Hierarchy Process,Grey incidence degree and Fuzzy synthetic evaluation)are proposed,with different methods at various steps of evaluation.The steps of DHGF are given and used to evaluate the meaty flavor formula's levels.The simulating example proves that the evaluation model is rational and efficient. |
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| Keywords: | DHGF model grey incidence degree fuzzy synthetic evaluation flavor formula evaluation |
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