摘要
采用三元二次正交旋转组合设计,研究了次氯酸钠、山梨酸钾、丙酸钙在常温下对板栗好果率的影响,建立并分析了板栗好果率对三因素的函数模型。结果表明,三因素对板栗好果率的影响大小依次为丙酸钙>山梨酸钾>次氯酸钠;常温贮藏一个月要达到55%以上的好果率,三因素的最佳组合为次氯酸钠的浓度11.4%～19.5%,山梨酸钾的浓度2.67%～3.99%,丙酸钙的浓度1.09%～2.71%。
The quadratic orthogonal rotation design with three factors was used to study the effects of sodium hypochlorite, potassium sorbate and calcium propionate solutions on the storage of chestnut, and the function model of good fruit rate of chestnut versus three factors （the three solutions） was established. The analysis on this model showed that the effect order of the three factors is as follows： calcium propionate 〉 potassium sorbate 〉 sodium hypochlorite. Under the combination of 11.4% to 19.5% concentration sodium hypochlorite, 2.67% to 39.9% concentration potassium sorbate and 1.09% to 2.71% concentration calcium propionate, over 55% good-fruit rate can be achieved.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第8期633-635,共3页
Food Science
关键词
板栗
贮藏
正交旋转设计
数学模型
chestnut
storage
quadratic orthogonal rotation design： mathematical model
