Food Processing Technology Selection Method Based on Relative Membership Degree and Gray Incidence Analysis

Ya Ting Lu; Chao Shi; Cang Xue Luo; Jian Hua Yi

doi:10.4028/www.scientific.net/AMR.554-556.1156

Paper Titles

Effect of Staphylococcus xylosus and Lactobacillus fermentum Inoculation on Raw Pork Batters and Optimization of the Fermentation Conditions
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Anti-Proliferative Activity of Glycoprotein PLG-3 from the Submerged Mycelia of Phellinus linteus AML1101 In Vitro
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Effects of Transgluninase and GDL on Gel Properties of Chicken Myofibrillar Proteins
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Deproteinization of Polysaccharide from the Stigma Maydis by Chitosan Method
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Food Processing Technology Selection Method Based on Relative Membership Degree and Gray Incidence Analysis
p.1156

Quality Attributes of Four Major Retails Cuts from Songjiang Cattle
p.1160

Ultra High-Pressure and Ion Implantation Combined Mutagenesis to Improve the Production of β-Carotene from Red Yeast
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The Influence of Amylose and Amylopectin Characteristics on Phase Transition of Cornstarches Observed under Shearless Condition
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Antioxidative Activity and Functional Properties of Hydrolysates of Camellia Seed Meal Treated with Trypsin
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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 554-556Food Processing Technology Selection Method Based...

Food Processing Technology Selection Method Based on Relative Membership Degree and Gray Incidence Analysis

Abstract:

The selection of food processing technology has important effect on economic benefits of enterprise and food quality and safety. The index system of food processing technology evaluation, including two indexes at the middle level and seven indexes at the bottom level, was established by the Delphi method. The qualitative indexes were quantified by the relative membership degree and gray incidence analysis was used to select the best food processing technology. An example illustrated the validity of the method proposed.

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Periodical:

Advanced Materials Research (Volumes 554-556)

Pages:

1156-1159

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.554-556.1156

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Online since:

July 2012

Authors:

Ya Ting Lu, Chao Shi, Cang Xue Luo, Jian Hua Yi

Keywords:

Food Processing, Gray Incidence Analysis, Relative Membership Degree

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