建立的质量评定模型使感官指标的主观差别通过数学处理得到有效降低，从而可以对产品进行更客观的评价。
The establishment of the model effectively cut down the subjective differences in sensory indexes by mathematics processing, thus enabling a more objective evaluation of the product.
对方便米粉加工的原料适应性及其品质特性进行研究，建立米粉理化特性与产品感官品质的数学模型，以确定适宜的原料加工品种。
The processing suitability and quality properties of instant rice noodles were studied. Results indicated that rice type influenced the quality of instant rice noodles significantly.
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