【摘要】 以杂粮粉为主要原料,采用单因素试验、正交试验和模糊感官评价等方法对双螺杆挤压机制作杂粮工程米的工艺进行优化研究。确立一套改进的杂粮工程米模糊感官评价体系,包括评价指标集及其权重集、模糊变换法则、评语分值区域对应关系等。将模糊感官评价结果数值化,作为因变量用于正交试验,并最终通过数据分析确定3个过程控制因素对产品品质影响的主次关系及最优水平:机筒二区温度(140℃)>螺杆转速(150 r/min)>物料含水量(15%)。更多还原

【Abstract】 A single factor experiment,orthogonal experiment and fuzzy sensory evaluation were used to optimize the process of coarse grain engineering rice using twin-screw extruder. An improved fuzzy sensory evaluation system was established,including evaluation index set and its weight set,fuzzy transform rule,and the remark value. Numerical fuzzy sensory evaluation result,as the dependent variable used in orthogonal experiment,finally,according to the data analysis,the optimal level of the three control factors that affect the product quality primarily were:barrel temperature of areaⅡ(140 ℃)> screw speed(150 r/min)> material moisture(15 %).更多还原