草鱼渗透脱水的回归分析

采用二次回归通用旋转组合设计建立了草鱼渗透脱水过程中脱水率、吸糖量和吸盐量的三个回归方程。研究的因素为温度(5～30℃),时间(2～24h),NaCl浓度(5%～15%),麦芽糊精浓度(0.6～1.2g/gH20)。实验结果表明,随盐浓度和麦芽糊精浓度的增大,失水量增大,温度、时间则对其影响不显著;时间越长,糖吸收量越大,其他三因素则对其影响不显著;时间、温度和盐浓度增大,盐吸收量增大,而麦芽糊精浓度增大则会使之减小。

Through uniform - precision rotatable central composite design, regression equations of water loss （WL）, sugar gain （SuG） and salt gain （StG） had been established during osmotic dehydration of grass carp sheets. Temperature（5 -30℃）, time（2 -24h）, NaCl（5% -15%） and maltodextrin（0.6 1.2 g/gH2O） concentration were considered in this experiment. Increased NaCl and maltodextnin concentration gave raised WL but temperature and time had little influence on it. increased time resulted in higher SuG while three others had little influence on it. StG decreased when maltodextrin added but three others enhance it.