牛排熟制条件的数字化模型的建立

Establishment of the Digital Model of Beefsteak's Frying Condition

本实验旨在探讨煎制温度、煎制时间对牛排中心温度的影响。通过对一定大小的牛排在不同煎制条件下的中心温度进行测定,并对测定结果进行分析,本实验初步建立了牛排熟制条件的数字化模型。结果表明,煎制温度各水平间、煎制时间各水平间差异均达到1%的显著水平,但两因素的交互效应不显著。

The experiment aimed to discuss the effect of frying temperature and frying time on the beefsteak＇s central temperature. By determining the central temperature of the beefsteak in a certain size that was fried in different levels and analyzing the result, the experiment established initially the digital model of the beefsteak＇s frying condition. The result indicates that the discrepancy among different frying temperatures achieves to one percent of remarkable standard, so does the frying time. But the discrepancy between the two factors is unremarkable.