Application of Mathematical Statistics in Evaluating Food Analysis Methods

Ruru Li

《World Scientific Research Journal》 8卷7期 (2022/07) Pp. 667-670

https://doi.org/10.6911/WSRJ.202207_8(7).0088

摘要

Statistics is a new type of information processing technology, which has been widely used in industry, agriculture and other fields. The evaluation technology is simple, fast, scientific and reliable, comprehensive and systematic, and can better solve the objective, reliable and scientific problems of food quality evaluation. Therefore, it is increasingly used in the selection of high‐quality varieties in food, as well as in the evaluation of quality indexes, and has achieved remarkable results. Mainly introduce statistical analysis methods such as principal component analysis method, grey correlation analysis method, cluster analysis method, AHP method, fuzzy comprehensive evaluation method, ANN method, factor analysis method, rationality, satisfaction method, multi-dimensional analysis method and so on. The application in food quality assessment, analyzes their respective characteristics and scope of application, and predicts the development trend of food quality assessment methods.

關鍵字

Food quality evaluation ； Statistical analysis method ； Quality prediction

參考文獻

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