正交试验法及其在烹饪中的应用  

ORTHOGONAL EXPERIMENT METHOD AND ITS PRACTICE IN CUISINE

作　　者：张天生[1] 

机构地区：[1]扬州大学旅游烹饪学院,扬州225001

出　　处：《中国烹饪研究》1999年第3期30-33,共4页

摘　　要：正交试验法是一种多因素多水平的试验方法,这种方法使用正交表来安排试验并分析试验结果.它始于农业试验,目前在工业、农业及科学技术各个领域中都被广泛应用.近来,烹饪界也开始应用正交试验法进行操作条件的优化.正交试验法在应用过程中均存在一些不容忽略的问题.正确应用此法能取得更为可靠、满意的结果.Orthogonal trial method is a malti - element and malti - level experiment method. This method uses orthogonal form to arrange experiment and analyse its result. It began in agricultural experiment. At present, it is widely used in various fields as industry, agriculture and scientific technology. Recently it is also used to improve the operating conditions in cuisine. Orthogonal trial method still has some problems that can not be ignored in practice. Using the method properly can receive more reliable, and more satisfactory results.

关 键 词：正交试验 指标 因素 烹饪 

分 类 号：TS972.1[轻工技术与工程]