摘要
设计小麦三因素四水平正交储藏试验,研究水分、温度和氧气体积分数3个因素对小麦脂肪酸值上升速度的影响情况。结果表明:水分、温度和氧气体积分数三者对脂肪酸值变化影响显著,影响大小为:水分>温度>氧气体积分数。小麦脂肪酸值上升速度与3因素回归方程为:y=-10.903+0.08x1+0.681x2+0.05x3,决定系数R2=0.875。该回归方程可用于对储藏期小麦脂肪酸值上升速度的预测。
The effects of wheat moisture content, temperature and oxygen concentration on free fatty acid value increment per 10 days of wheat stored under modified atmosphere. The storage conditions exhibited significant and different effects on free fatty acid value increase rate in the decreasing order： wheat moisture temperature oxygen concentration. Regression analysis gave a mathematical model describing fatty acid value increase rate （y） with respect to the storage conditions, y =-10.903 ＋ 0.08x1 ＋ 0.681x2 ＋ 0.05x3, R2 = 0.875, where, x1, x2 and x3 represented temperature, wheat moisture content and oxygen concentration, respectively. The model proved to be reliable in predicting fatty acid value increase rate.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第10期301-303,共3页
Food Science
基金
"十一五"国家科技支撑计划项目(2006BAD08B03-3)
南京财经大学研究生创新研究项目(M0834)
关键词
正交试验
小麦
储藏
回归分析
orthogonal array design
wheat
storage
regression analysis
