Abstract
Objective: In view of the problems of low human-computer interaction, insufficient modeling aesthetics and lack of design characteristics in the production line of steamed bread machine, the fuzzy evaluation method combined with AHP and TRIZ is used for the innovative design. Methods: The key areas of positioning design were obtained by analytic hierarchy process. The TRIZ standard engineering parameters were used to analyze the contradiction and construct the contradiction matrix. The invention principle was used to find the optimal solution of the design scheme, and the matter field analysis method was introduced to solve the specific practical problems of the steamed bread machine production line. Results: The fuzzy evaluation method was used to score the three modeling design schemes of steamed bread machine, and the relatively optimal scheme was obtained. Conclusion: According to the analysis of application examples, the rationality of this method to evaluate the design scheme of steamed bread machine production line is verified.
Publication Date
11-28-2021
First Page
81
Last Page
86
DOI
10.13652/j.issn.1003-5788.2021.11.015
Recommended Citation
Xiao-li, FU; Qiao, XU; Shu-feng, YANG; and Bin, ZHANG
(2021)
"Design of steamed bread machine production line based on AHP and TRIZ theory,"
Food and Machinery: Vol. 37:
Iss.
11, Article 15.
DOI: 10.13652/j.issn.1003-5788.2021.11.015
Available at:
https://www.ifoodmm.cn/journal/vol37/iss11/15
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