Studies on Germination Process of Brown Rice

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原文链接

NETL

中文摘要：响应面方法(RSM)可优化工艺过程,尤其是面对实验过程中的众多因素和复杂的相互作用.响应面方法中的中心组合设计通过优化方程和方差分析(ANOVA)可以得到最佳的工艺参数.本文主要采用中心组合设计来研究糙米发芽过程中的各种工艺条件及其最佳参数.用发芽率衡量各种工艺条件及参数的优劣.发芽率:已发芽的糙米占总糙米的百分比例,用Y代表.各种变量如下:浸泡温度用X1表示,浸泡时间用X2表示,发芽温度用X3表示,发芽时间用X4表示.各种变量的水平分别用-1,0和1表示.

外文摘要：When many factors and interactions affect desired responses，response surface methodology (RSM) is an effective tool for optimizing the process。RSM uses an experimental design such as the central composite design (CCD) to fit a model by least squares technique。If the proposed model is adequate，as revealed by the diagnostic checking provide by an analysis of variance (ANOVA) and residual plots，contour plots can be usefully employed to study the response surface and located the optimum。The purpose of our current work was to optimize the germination condition of brown rice by Response Surface Methodology (RSM)。

外文关键词：

germinated brown riceoptimizationresponse surface methodology

作者：

Shen Wangyang、Liu Benguo、Li Peng

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作者单位：

College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China

School of Food Science, Henan Institute of Science and Technology, Xinxiang, China

Department of Foreign Languages, Wuhan Polytechnic University, Wuhan, China

会议名称：

ICC cereal and bread congress and forum on fats & oils

会议地点：

Beijing(CN)

会议母体文献：

14th ICC cereal and bread congress and forum on fats & oils : Science and technology innovation for healthy cereals & oils : book of abstracts

页码：

263-265

出版时间：

2012