响应面法优化中式硬质干酪工艺的研究

Optimization of Chinese-style hard cheese by response surface methodology

在单因素实验的基础上,根据Box-Behnken中心组合实验设计原理,以感官评分为响应值,选取3因素3水平进行响应面分析,建立二次多项回归模型,来优化中式硬质干酪的工艺。结果表明,其最佳加工工艺条件为:发酵剂添加量2.5%、发酵时间40 min、氯化钙添加量0.02%、凝乳酶添加量0.002%、食盐添加量0.5 g/100 mL。在影响干酪的品质因素中食盐的添加量对中式硬质干酪的品质影响最大。

Based on the improved interpolating moving least-squares （ⅡMLS） method and the Galerkin weak form, an improved interpolating element-free Galerkin （ⅡEFG） method is presented for two-dimensional elasticity problems in this paper. Compared with the interpolating moving least-squares （IMLS） method presented by Lancaster, the ⅡMLS method uses the nonsingular weight function. The number of unknown coefficients in the trial function of the ⅡMLS method is less than that of the MLS approximation and the shape function of the ⅡMLS method satisfies the property of Kronecker δ function. Thus in the ⅡEFG method, the essential boundary conditions can be applied directly and easily, then the numerical solutions can be obtained with higher precision than those obtained by the interpolating element-free Galerkin （IEFG） method. For the purposes of demonstration, four numerical examples are solved using the ⅡEFG method.