摘要
探讨用均匀设计安排含有定性因素的实验,即将定性因素定量化。运用虚拟变量讨论不同种类的氨基酸、糖、反应液在微波加热下对美拉德反应的影响。结果表明,脯氨酸-葡萄糖-甘油是较好的反应物的选择。
Uniform designs with qualitative factors are discussed. Usually qualitative factors are translated into quantitative ones. With fictitious variables, the effects of different kinds of amino acids, carbohydrates and reaction media on Millard Reaction under microwave heating were discussed. The results showed that reaction system consisting Proline, Glucose and Glycerine was the better choice for Maillard Reaction.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第8期61-63,66,共4页
Science and Technology of Food Industry
基金
广东省自然科学基金项目(000601)
关键词
微波加热
美拉德反应
均匀设计
虚拟变量
microwave heating
Millard Reaction
uniform design
fictitious variable
