利用韦氏分析预测刀豆货架寿命并确定感官评分标准切分点  

Forecast the shelf-life of sword bean by Weibull method and determination the cut-off point of sensory analysis

作　　者：刘晓丹[1] 谢晶[1] 

机构地区：[1]上海水产大学食品学院,上海200090

出　　处：《食品工业科技》2006年第7期172-174,共3页Science and Technology of Food Industry

基　　金：上海市教委2003年优青项目(03YQHB124);上海市科技兴农重点攻关项目[沪农科攻字(2003)第6-3];上海市重点学科建设项目资助(T1102)。

摘　　要：实验中刀豆通过韦氏分析,获得不同温度下(0、5、20、25℃)的货架寿命终点,并由感官评定线性回归方程计算得感官评定标准中切分点的交集区间为(4.70,4.90),为感官评定切分点以及货架寿命终点判断提供了理论依据。实验研究也表明,在设定切分点为4.80情况下,温度与货架寿命的对数呈现非常好的相关性(R2=0.997)。Weibull method was used to find the end point of shelf-life of sword bean at different temperatures （0℃, 5℃, 20℃, 25℃）, and it was shown that the intersection extent of cut-off point was from 4.70 to 4.90 by means of linear regression function of sensory analysis. According to the results of cut-off point obtained by this study, the judgment of the endpoint of shelf-life by sensory analysis under different temperatures was easy to get, which provided groundwork of sensory analysis. At the same time, log shelf life vs. temperature had a very good correlation （R^2 =0.997） under the condition of cut-off point at 4.80.

关 键 词：韦氏分析 感官评定 切分点 货架寿命终点 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]