| 面包冷却工艺的影响因素 |
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| 引用本文： | 吴大伟 张春芝 胡亚光. 面包冷却工艺的影响因素[J]. 中国农学通报, 2013, 29(21): 215-220. DOI: 10.11924/j.issn.1000-6850.2013-0834 |
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| 作者姓名： | 吴大伟 张春芝 胡亚光 |
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| 作者单位： | 黑龙江八一农垦大学食品学院,黑龙江大庆,163319 |
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| 摘 要： | 为了研究面包冷却工艺的影响因素，采用单因素试验研究空气温度、相对湿度和风速对面包冷却时间的影响，在单因素试验的基础上，采用响应面法中心组合设计，建立数学模型，分析模型的有效性，并利用模型求取最佳条件。结果表明，面包冷却的最适条件：空气温度20℃、空气相对湿度70%、风速3.8 m/s，在此条件下，冷却时间为35.8 min。试验数据与模型拟合度较高。
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| 关 键 词： | 光化学损害 光化学损害 |
| 收稿时间： | 2013-03-25 |
| 修稿时间： | 2013-05-05 |
Influence Factors to Cooling Process of Bread |
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| Wu Dawei , Zhang Chunzhi , Hu Ya’guang. Influence Factors to Cooling Process of Bread[J]. Chinese Agricultural Science Bulletin, 2013, 29(21): 215-220. DOI: 10.11924/j.issn.1000-6850.2013-0834 |
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| Authors: | Wu Dawei Zhang Chunzhi Hu Ya’guang |
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| Abstract: | In order to study the influencing factors on the cooling process of bread, studied on the influence from air temperature, relative humidity and wind speed on bread cooling time with the single factor test. On base of the single factor experiment, mathematical model was established with combination design center of the response surface method, analyzed the validity of the model and get the optimum conditions with the model. The results showed that, the optimum conditions of bread cooling was air temperature 20℃, relative humidity 70%, wind speed 3.8 m/s, the cooling time was 35.8 min under this condition. The fitting degree with the mode was high. |
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| Keywords: | response surface methodology bread cooling process parameter |
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