苜蓿干燥参数对粗质蛋白含量的影响—基于通径系数法的分析

Influences of Alfalfa Dry Parameters on Protein-Be Based Upon Using Path Coefficient Method

为客观评价苜蓿干燥主要参数的选择对粗质蛋白含量的相对贡献,在均匀试验设计基础上,采用通径系数法分析苜蓿干燥的主要参数对粗质蛋白含量的影响。结果表明,在影响苜蓿粗质蛋白含量的影响因素中,风温最重要,其次是干燥时间,再次是初始含水量,而风速影响最小;所考虑的干燥参数除了对苜蓿粗质蛋白含量有直接影响外,还存在程度不同的间接影响。所得结论为苜蓿干燥机的设计提供了一定的理论依据。

In order to assess the relative contribution of alfalfa dry parameters choosing to the protein, the author apply path coefficient to analyze the influences of alfalfa dry parameters to the protein. Results indicate that the affection of drying temperature is the largest, drying time is larger, initial moisture is large, air velocity is the smallest. There are apparent indirect influences on the alfalfa protein among the dry parameters besides direct influence. The conclusion provides certain reference for design of alfalfa dryer.