Abstract Fuzzy mathematic evaluation model was introduced to optimize the process of stewed pork . As five key factors , colour , texture and mouthfeel of the stewed pork , taste and odour of the soup were on weight analysis based on sensory evaluation , and the integrated assessment system was established . On this basis , different ratios of material to water , stewed temperatures and time were optimized by the method of fuzzy mathematic evaluation . The results showed that the optimum stewed conditions were as follows : the pork to water ratio of １ ∶ １ .５, stewed temperature of ７０℃ and stewed time of ２h .Sensory evaluation combined with fuzzy mathematics make the estimation more scientific , reasonable and objective , which will have broad application perspectives in the field of food processing .
