食品科学 ›› 2009, Vol. 30 ›› Issue (5): 27-31.doi: 10.7506/spkx1002-6630-200905005

• 基础研究 • 上一篇    下一篇

基于决策树方法的油炸型方便面品质评价研究

欧阳一非1 ,2,薛 丹1,高海燕1,赵 镭3,候国友4,米军峰4,尹京苑1 ,*   

  1. 1.上海大学生命科学学院 2.中国食品工业(集团)公司 3.中国标准化研究院食品与农业标准化研究所 4.今麦郎食品有限公司食品安全研究所
  • 收稿日期:2008-03-30 修回日期:2008-08-16 出版日期:2009-03-01 发布日期:2010-12-29
  • 通讯作者: 尹京苑1 ,* E-mail:jyyin_1999@yahoo.com
  • 基金资助:

    “十一五”国家科技支撑计划项目(2006BAK04A05);上海大学2007 年度研究生创新基金项目(2007)

Study on Evaluation of Fried Instant Noodle Quality Using Decision Tree

OUYANG Yi-fei1,2,XUE Dan1,GAO Hai-yan1,ZHAO Lei3,HOU Guo-you4,MI Jun-feng4,YIN Jing-yuan1,*   

  1. (1.College of Life Sciences, Shanghai University, Shanghai 200444, China;2.China National Food Industry (Group) Corporation,
    Beijing 100062, China;3.Food and Agricultural Standardization Institute, China Standardization Institute, Beijing 100088,
    China;4.Food Safety Research Institute, Jinmailang Food Corporation, Xingtai 055350, China )
  • Received:2008-03-30 Revised:2008-08-16 Online:2009-03-01 Published:2010-12-29
  • Contact: YIN Jing-yuan1,* E-mail:jyyin_1999@yahoo.com

摘要:

本实验以市场占有率为80%~90% 的国内主要方便面生产厂家的12 个主打品牌的205 个油炸型方便面样品为研究对象,首先以8 个专家感官评价项目为指标,采用K- 均值法对感官品评数据进行了聚类分析;根据聚类分析结果再应用决策树分析方法,以15 个物性检测项目为指标,建立感官品评和面条物性指标之间关系模型。结果表明,所建立的决策树模型吻合感官品评聚类结果的精度达到95.61%,实现了表达仪器测量值与感官品评之间关系的目的,可为油炸型方便面品质评价提供一种客观定量化的方法。

关键词: 方便面, 感官分析, 数据挖掘, 决策树

Abstract:

In this study, 205 samples of fried instant noodles from 12 main brands, which occupy 80% to 90% market in mainland China, were collected to explore a new thinking for evaluating the quality of fried instant noodles. At the first stage, K-mean algorithm was applied to analyze sensory evaluation scores of eight sensory evsory evaluation indexes. Secondly, based on the results of clustering analysis at the first stage, a model of quality evaluation with fifteen physical indexes was built by means of decision tree. The final results of this study showed that this model for quality evaluation can achieve a prediction accuracy of 95.61% and successfully demonstrat the relationship between sensory evaluation and machine measurement values. In conclusion, it can provide an objective and quantification method to evaluate the quality of fried instant noodles.

Key words: instant noodle, sensory analysis, data mining, decision tree

中图分类号: