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《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
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以新鲜无腐烂的韭花为主要原料,以感官评价为指标,添加花椒、八角、小茴香等辅料1和小米椒、白糖、食盐等辅料2研制香辣风味韭花酱.首先对以辅料1为主的因素A(花椒、八角、小茴香、菜籽油)和以辅料2为主的因素B(食盐、白糖、味极鲜酱油、葱姜蒜)进行单因素和正交试验.其次,为了得到最优工艺条件,根据正交试验结果,将因素A、因素... 相似文献
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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
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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
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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