添加玉米粉对馒头品质影响的优化设计中RBF和RSM应用  

Application of RBF and RSM of the effect on the addition of corn flour on the quality of steamed bread

作　　者：张晶[1] 赫敏[1] 杨林[1] 

机构地区：[1]青海师范大学化学系,西宁810008

出　　处：《食品科技》2013年第7期186-188,共3页Food Science and Technology

基　　金：青海省科技厅项目(2011-H-809)

摘　　要：依据正交实验影响因素,建立RBF人工神经网络模型,应用Design-expert进行RSM实验优化,所得最优实验条件是玉米粉量为20%、发酵时间为3.2h、加水量为52.3%,质量感官评价得分可达到98.8%。预测结果表明实验还可以进一步改进,具有良好的理论指导意义。Based on orthogonal experimental factors. Establish RBF artificial neural network model and application Design-expert on RSM experiment optimization. The results confirm the best programme： the amount of corn flour is 20%, fermentation time of 3.2 h, the quantity of water added to 52.3%. The quality of the sensory evaluation score is 98.8%. The result shows that the experiment could be improved andhas good theoretical significance.

关 键 词：人工神经网络 响应曲面法 玉米粉 优化设计 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]