真空油炸马铃薯薯条品质评价方法及模型构建OA

This study aimed to comprehensively and objectively evaluate the quality of commercial vacuum fried French fries.The 17 indexes related to the appearance,nutrition,and texture characteristics of 13 kinds of vacuum fried French fries were measured.The core quality evaluation indexes were screened by difference analysis,correlation analysis,principal component analysis,and cluster analysis.The quality evaluation model of vacuum fried French fries was established by analytic hierarchy process and grey correlation analysis,and the reliability of the model was verified by sensory evaluation.Oil mass fraction(X1),a*value(X2),chewiness(X3),vitamin C con-tent(X4),and cohesiveness(X5)were selected as core quality indexes.A quality evaluation model was established as follows:ri*=0.502 8X1+0.260 2X2+0.134 4X3+0.067 8X4+0.034 8X5.The reliability of the model was confirmed by linear regression analysis between sensory scores and quality scores obtained from this model,showing a determination coefficient(R2)of 0.852.Oil mass fraction,a*value,chewiness,vitamin C content,and cohesiveness were core quality indexes of vacuum fried French fries,and the evaluation model established by them could be used for comprehensive evaluation of the quality of vacuum fried French fries.