共查询到20条相似文献,搜索用时 171 毫秒
1.
2.
3.
4.
5.
《中国纤检》2016,(10)
通过正交试验研究次氯酸钠溶液对羊毛束纤维拉伸强度的影响,试验采用不同的溶液浓度、处理温度、处理时间作为因素,每个因素设计三个水平,按照L_9(3~4)设计正交试验表,选取断裂强力、断裂强度、断裂时间、断裂伸长作为试验指标,通过极值方法分析得出次氯酸钠溶液浓度对试验指标的影响比溶液的温度和处理时间的影响程度大。通过正交试验的方差分析,次氯酸钠溶液浓度对断裂强度、断裂时间、断裂伸长三个试验指标都有非常显著的影响(P0.01);溶液温度对断裂时间、断裂伸长有显著影响(0.01P0.05),对断裂强度没有影响(P0.05),处理时间对断裂时间有显著影响(P0.01),对断裂强度和断裂伸长没有影响(P0.05)。 相似文献
6.
7.
8.
9.
利用正交试验设计方法对研制奶茶的配方进行优化,以获得奶茶的最佳口味。通过正交设计进行试验并进行感官评价、测量系统分析,用数据直观分析法和方差分析法来分析试验结果数据,得到了各因素对试验指标的影响程度。确定出了各因素的主次关系及最佳配方。 相似文献
10.
11.
12.
13.
14.
用正交试验法对运动发酵单胞菌Zymomonas mobilis的发酵培养基进行了研究,选择酒精产率高、残糖少的发酵培养基。用L_(27)(3~(13))表安排四因素三水平,并考虑交互作用的实验,对葡萄浓度,酵母膏浓度、培养温度及pH值进行了考查,对实验结果进行了方差分析,确定了合适的发酵培养基,并预测了其效果 相似文献
15.
16.
17.
18.
试验以实验室保藏的6株乳酸菌为研究对象,筛选出最佳试验条件下富硒率和产胞外多糖含量最优的菌株,以期为生产富硒调味品提供一定的理论依据。通过测定其生长曲线确定各菌的加硒时间,对比6株乳酸菌在不同亚硒酸钠质量浓度下的颜色变化、富硒率变化和胞外多糖含量变化,选定鼠李糖乳杆菌作为最佳试验菌株;通过测定鼠李糖乳杆菌在不同培养时间、培养温度、接种量、亚硒酸钠含量条件下富硒率和产胞外多糖含量的变化,通过此单因素试验确定了正交试验的因素及水平,由正交试验结果得到最佳试验条件。结果表明,培养时间24 h、接菌量5%、亚硒酸钠质量浓度12.5μg/mL、培养温度37℃的条件下,鼠李糖乳杆菌的富硒率为79.21%,胞外多糖含量为51.47μg/mL。 相似文献
19.
20.
Fatma Nur Arslan Huseyin Kara M. Younis Talpur Syed Tufail Hussain Sherazi 《International Journal of Food Properties》2013,16(12):2776-2790
The aim of the present study was to determine impacts of different additives on fatty acid composition and total tocopherol content of cottonseed oil during deep-frying process using a chemometric approach. A quarter-fractional factorial design with two levels and five factors was used for preparing the frying cottonseed oil blends. In the experimental design, additives were such as ascorbic palmitate, mixed tocopherols, dimethylpolysiloxane, lecithin, and sesame oil were used as factors. The effect of additives on fatty acid composition and tocopherol content were evaluated with normal distribution (ND) graphs during ten hours frying at 170 ± 5°C. The data were statistically assessed by one-way analysis of variance at a significance level of p < 0.05. The analysis of variance test results were in good agreement with ND graphs and data indicated that the interaction between ascorbic palmitate and dimethylpolysiloxane (A × C factor) showed a significant and protective effect on fatty acids. Meanwhile, the sesame oil (E factor) and A × C factor were showed a significant effect on level of tocopherols. The results of study indicated that present approach could be used to assess and improve the frying stability of any oil with respect to fatty acid composition and tocopherols. 相似文献