摘要
通过半成品竹笋在２个不同漂洗（Ｂ因子，水平数ｍ为２）时间后，利用４个不同浓度（Ａ因子，水平数ｋ为４）的柠檬酸溶液热烫２０ｍｉｎ，再进行３个不同时间的漂洗（Ｃ因子，水平数Ｑ为３）的脱硫试验，介绍４×２×３析因试验设计与统计分析方法。
This article presents a 4×2×3 design of factorial experiment and method of statistical analysis of desulphiding of half finished product of bamboo shoot. According to this design, we wash the half finished products of bamboo shoot by two wash time treatment (factor B , level figure m =2), then heat them for 20 minute in citric acid of the four different concentration (factor A , level figure K =4), and finally make the desulphidation experiments by three different wash time treatment (factor C , level figure Q =3).
出处
《运筹与管理》
CSCD
1997年第3期75-79,共5页
Operations Research and Management Science
关键词
半成品竹笋
脱硫
析因试验
熏硫竹笋
柠檬酸处理
漂洗
factorial experiment
sulphur bamboo shoot
citric acid treatment
wash time
desulphidation
