烘焙工艺参数对白肋烟评吸总分的贡献率分析

Analysis on the Contribution Rate of Technical Parameters in Burley Roasting to Integrated Score of Smoking

为了弄清烘焙工艺参数对白肋烟评吸总分的贡献率,采用均匀试验设计方法对热风温度、热风湿球温度、干燥时间和铺叶厚度等主要烘焙工艺参数进行了组合试验和逐步回归分析,并利用贡献率分析法分析了烘焙工艺参数对白肋烟评吸总分的贡献率。结果表明,建立的逐步回归模型的决定系数为0.9999,回归模型(P=0.0246)通过了显著性检验。经过验证表明,模型的预测值和实际值相对偏差较小。在试验范围内,4个烘焙工艺参数对白肋烟评吸总分的贡献率大小为:热风温度>热风湿球温度>干燥时间>铺叶厚度。

In order to analyze the contribution of technical parameters in burley roasting to integrated score of smoking, temperature of hot air, the temperature of wet bulb, drying time and thickness of leaf carpet were tested by using uniform design. The stepwise regression model was established. The effects of technical parameters in burley roasting to integrated score of smoking were analyzed. The results shoWed that the coefficient of determination was 0.9999, significance test was carried out （P=0.0246）, the verification results of model were that the relative deviation of the model prediction and the actual value was small. The order of the contribution rate of the tested factors to integrated score of smoking in the test range was that： temperature of hot air〉 the temperature of wet bulb〉 drying time〉 thickness of leaf carpet.