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A Study on the Preparation of Jeung-pyun by Application of the Fuzzy Theory  

권경순 (서해대학 호텔조리영양과)
Publication Information
The Korean Journal of Food And Nutrition / v.15, no.3, 2002 , pp. 228-234 More about this Journal
Abstract
In this paper, we proposed a preparation of Jeung- pyun (Korean fermented steamed rice cake with sour taste and spongy texture) using fuzzy theory. Before this preparation was introduced, it thoroughly analyzed the existing data of Jeung-pyun preparation with sensory evaluation and instrumental measurement. It defined a membership auction of Fuzzy set by analyzed three sorts of data on Jeung-pyun. And it established the Fuzzy model using the quantity of materials as input, such as rice, flour, wheat flour and fermentation time, and the sensory test scores as output, such as grain, softness, sourness, chewiness, overall quality, pH value and volume, respectively. We got the results that the Fuzzy model was accord with the conventional method with sensory evaluation. And the validity of this method is shown through the computer simulation of the test data. Therefore, the proposed method by Fuzzy model will apply to make Jeung-pyun without sensory evaluation. This study will contribute to develop standard preparation for korean foods and expert system of preparation using computer system.
Keywords
Fuzzy theory; Jeung-pyun.;
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