| 应用正交Fuzzy试验优选小麦粉烘焙品质指标的研究 |
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| 引用本文： | 刘静义,王明俊,于明善.应用正交Fuzzy试验优选小麦粉烘焙品质指标的研究[J].河南科学,1991(4). |
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| 作者姓名： | 刘静义 王明俊 于明善 |
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| 作者单位： | 郑州粮食学院，河南电力调度所，河南商专 郑州 450052，郑州450052，郑州450052 |
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| 摘 要： | 本文用正交试验,模糊聚类与模糊综合评判,构造了一个新的优选数学模型。这一模型统计特性良好,实用价值较高。运用这一模型得到小麦粉烘焙品质指标的优化组合,可在制定专用粉标准及品质检测时使用.
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| 关 键 词： | 正交试验 优选 小麦粉烘焙品质 |
OPTIMUM SEEKING OF WHEAT FLOUR BAKING QUATITY INDEXES BY MEANS OF CROSS FUZZY EXPERIMENT |
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| Liu Jingyi.OPTIMUM SEEKING OF WHEAT FLOUR BAKING QUATITY INDEXES BY MEANS OF CROSS FUZZY EXPERIMENT[J].Henan Science,1991(4). |
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| Authors: | Liu Jingyi |
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| Abstract: | A new mathematicae modee for optimum seeking is made by means of cross experiment,
fuzzy assembly of the same kinds and fuzzy comprehensiue evatuation in thi spaper.The
model has good statistical property and better practical use.The optimized combination of
wheat flour baking quaeity indexes obtained by this model can be usod for setting norms of
speciat feour and quaeity examination. |
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| Keywords: | cross experiment optimum Seeking wheat flour baking quaeity |
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