速冻叉烧小笼包物流过程中中心温度变化研究

Study on the Change of Center Temperature in the Process of Quick-frozen Barbecue Xiaolongbao Logistics

通过对同一批次、同一规格的叉烧小笼包在不同运输时间和运输过程中不同开门次数条件下对中心温度进行测定,并对测定结果进行分析。结果表明,运输时间和开门次数对速冻叉烧小笼包中心温度均有较显著影响。在运输时间分别为1,2,3,4,5 h时,建立的中心温度与运输时间之间的回归方程效果显著。在开门次数为1,2,3,4,5次时,建立的中心温度与开门次数之间的回归方程效果显著。并且中心温度与运输时间、开门次数两因素之间的回归方程效果也显著。

Through the same batch,the same specification of char siu xiaolongbao in different transportation time and transportation in the process of opening the number of conditions to measure the center temperature,and analysis of the determination results.The results showed that transportation time and opening times had significant effects on the central temperature of quick-frozen char siu xiaolongbao.When the transportation time was 1,2,3,4,5 h,the regression equation between the center temperature and the transportation time was effective.When the number of doors was 1,2,3,4,5 times,the regression equation between the established central temperature and the number of doors had a significant effect.And the regression equation between the center temperature and the transportation time and the number of opening doors was also significant.