| 基于秩和检验的食品水分均衡性评价方法 |
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| 引用本文： | 卢亚婷,罗仓学,史超,张冲.基于秩和检验的食品水分均衡性评价方法[J].安徽农业科学,2011(13):7565-7566. |
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| 作者姓名： | 卢亚婷 罗仓学 史超 张冲 |
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| 作者单位： | 陕西科技大学;空军工程大学; |
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| 摘 要： | 提出了一种基于秩和检验的批量食品水分含量均衡性评价方法,并通过试验对该方法进行了验证,结果表明,该方法简单、实用,可作为脱水干燥前判断不同批次食品能否同时干燥的预处理程序。
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| 关 键 词： | 水分含量 热风干燥 秩和检验 |
Evaluation Method of Food Water Content Equilibrium Based on Rank Sum Test |
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| LU Ya-ting et al.Evaluation Method of Food Water Content Equilibrium Based on Rank Sum Test[J].Journal of Anhui Agricultural Sciences,2011(13):7565-7566. |
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| Authors: | LU Ya-ting |
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| Institution: | LU Ya-ting et al(Shaanxi University of Science & Technology,Xi'an,Shaanxi 710021) |
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| Abstract: | A method for evaluating the food moisture content equilibrium was presented based on rank sum test,and then verified through experimental comparison,as indicated by the results,the method was simple and practical,which could be regarded a pre-treatment step for deciding whether the food of different batches could be processed at the same time. |
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| Keywords: | Water content Hot air drying Rank sum test |
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