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化学热袋配方正交设计结果的灰色评估

Grey evaluation based on results of orthogonal experimental design of hotting-bag
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摘要 目的探索一种将正交设计多目标结果进行综合评估、分析的方法。方法将可能影响化学热袋温度特性的七种相关因素按L8(27)进行正交设计 ,将最高温度等四个目标的结果进行灰色综合评估 ,优选出最佳配方。结果经优选的最佳配方最高温度可达58.6±0.6℃ ,持续时间为12.1±0.4h ,升温时间为7±2min ,完全适合人体需要。结论灰色评估将多目标问题单目标化 。 Aim A way was explored to evaluate and analyse the multiobject results of the orthogoral experimental design. Methods We designed the related factors which possibly influence the property of temperature of the hotting-bag in L 8(2 7) and made a grey evaluation based on the results of the experiment, subsequently we selected out a best recipe. Results The selected recipe could make the highest temperature of the hotting- bag get to 58.6±0.6℃ and maintain the temperature for 12.1±0.4h. The time of getting to the temperature was 7±2 min. The recipe was perfectly fit for the body. Conclusion Grey evaluation can turn the multi-object problem to a simple-object one, and it is possible to employ the grey evaluation in the analysis of the results of orthogonal experimental design.
出处 《中国临床药理学与治疗学杂志》 CSCD 1997年第3期190-192,共3页
关键词 化学热袋 配方 正交设计 灰色评估 hotting-bag grey evaluation orthogonal experimental design
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