Modelling time-intensity curves using prototype curves

被引：29

作者：

Dijksterhuis, G

Eilers, P

机构：

[1] ID-DLO Inst. for Anim. Sci. and H., Food Science Department, Sensory Laboratory, NL-8200, Lelystad

来源：

FOOD QUALITY AND PREFERENCE | 1997年 / 8卷 / 02期

关键词：

D O I：

10.1016/S0950-3293(96)00039-0

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Usually time-intensity curves are summarised using a number of parameters, such as the maximum intensity, the time of maximum intensity, the area under the curve, etc. These parameters are derived from a TI curve averaged over assessors. This averaging has been the subject of some debate and some alternative methods to averaging the TI curves have been proposed. Recently a new approach, 'the projected prototype curve model', is suggested based on the assumption of an underlying smooth curve which is Projected onto the data. This projection takes place in both the time and intensity domains separately. The model is applied to a set of TI curves and it is shown to provide a good fit to the data. (C) 1997 Elsevier Science Ltd.

引用

页码：131 / 140

页数：10

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