碱溶液对绿色蔬菜颜色质量影响的评价

本文研究了加碱量与漂烫时间对豆角颜色的影响,通过测试碱溶液处理二周的豆角颜色变化,算出处理前后的色品差,利用二次通用旋转组合设计得出了加碱量与漂烫时间对豆角颜色影响的数学模型,对方程进行显著性检验表明回归方程的置信度为0.95,且拟和得很好,为以后的生产提供一定的理论基础;利用遗传算法对二次通用旋转组合设计得到的数学模型进行寻优,取群体规模数为20,杂交概率为0.7,变异概率为0.04,经过100代群体进化,得到了最优解,此结论可以用来指导实际生产。

Study on the Color Quality Influence of Alkaline Solution for Green Vegetable

The influence of bean color change is studied along with the change of adding alkaline quantity and heating time.Through testing the experiment sample for two weeks preservation after handling, the chromaticity difference between beforeand after handling is calculated. The bean mathematics model of color change is gained using the second general revolvingcombination design. The significance inspection for equation shows the confidence degree of regression equation is 0.95; fittingresult is good, which can offer certain theory foundation for the following production. The mathematics model gaining fromsecond general revolving combination design is optimized by genetic algorithm. The population size is 20, crossover probabilityis 0.7, and mutation probability is 0.04. Via the evolution of 100 generations, the optimization solution is gotten, which can offercertain theory foundation for the following production.