【作者】 王琬芜； 张浩淼； 马士良； 何美珍；

【机构】 浙江大学信息科学与工程学院； 浙江大学材化学院； 西安电子科技大学；

【摘要】 论文针对为不同种类的食品建立综合食品安全指数的问题,分析并确定了影响食品安全指数(Food Safety Index)的三个基本要素,即食品卫生检测合格率、食品有害物质影响和食品营养价值。在此基础上建立了食品安全指数模型。首先,用分层次建模的方法建立了一个基本的线性分式模型。然后利用现有统计数据进行定量分析,遵循同类相比原则,体现各指标的相对性,从而使得不同种类食品之间的安全程度能够纵向比较。其次,引入权重系数,对该线性分式模型的参数进行计算估计和改进。再次,根据标准化原则,在计算某种食品的标准安全指数时只需把其影响因素值和其权重系数相乘,便可以使得对不同类型食品的评价建立在一个公平的基础上。论文提出的模型可以根据不同人群的需要进行变动,从而应用范围更为广泛。最后,论文用量化因子乘以安全指数作为修正项对模型进行修正,既考虑了各个因素之间的相互影响,也准确地体现出反馈效应对模型系统的影响。更多还原

【Abstract】 In order to design a modeling of "Food Safety Index" which can be used to evaluate the safety of different kinds of food,this paper analyze and define three basic factors which can effluence the "Food Safety Index" -the eligible percentage of salutary food which are examined,the effluence of nocuous material and the nutrition of the food and design the mathematic modeling of "Food Safety Index" based on these three factors. Firstly,design a basic linear fraction modeling by stratification. Then quantitative analyze the statistic and follow the principle of homogeneous comparison in order to embody the relativity of each index. Hence,the Food Safety Index makes it possible to evaluate of safety of different kinds of food by only one modeling. Secondly,design the weigh coefficient to account,evaluate and improve the parameter of the faction modeling. Thirdly,according the principle of standardization,only multiple the effluence value with the weigh coefficient when accounting the "Food Safety Index" can evaluate the safety and nutrition value of different kinds of food on a fair basis. The mathematic modeling can redesign according different need of different people,consequently this modeling can be used widely. Last but not least,the writers revise the modeling by multiplying the quantitative index with safety index. In this way,the writers not only consider the effluences among the different factors but also express the effluence of feedback on the modeling.更多还原