Evaluation of Jujube Beverage Prescriptions with Fuzzy Mathematics
2011 ◽
Vol 271-273
◽
pp. 573-576
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Keyword(s):
The effects of different prescriptions on the sensory evaluation of jujube beverages were investigated with the method of fuzzy comprehensive evaluation, in which taste, color, flavor, and body were taken as the evaluation factors with proper weights. The results showed that the fuzzy comprehensive evaluation method could differentiate the grades of different products objectively and accurately. The optimum prescription was found as follows: fermented jujube puree of 90%, sugar of 8%, honey of 0.5%, citric acid of 0.15% as well as proper compound stabilizer.
2014 ◽
Vol 1073-1076
◽
pp. 1141-1144
2011 ◽
Vol 261-263
◽
pp. 566-570
The Assessment and Research of Seismic Performance for Large-Scale Bridge Based on Fuzzy Mathematics
2011 ◽
Vol 255-260
◽
pp. 1125-1129
2013 ◽
Vol 351-352
◽
pp. 1298-1301
2021 ◽
Vol 787
(1)
◽
pp. 012194
2021 ◽
Vol 636
◽
pp. 012029
2020 ◽
Vol 1549
◽
pp. 042055