基于假设检验和DOE优化菇娘果感官的贮藏工艺  

The optimization of Sensory Storage Technology of Physalis Pubescens Based on Hypothesis Test and DOE

作　　者：杜宗烈 李杰[1] DU Zonglie;LI Jie(College of Energy and Construction Engineering,Harbin University of Commerce,Harbin,Heilongjiang 150028)

机构地区：[1]哈尔滨商业大学能源与建筑工程学院,黑龙江哈尔滨150028

出　　处：《热带农业工程》2021年第5期23-26,共4页Tropical Agricultural Engineering

基　　金：哈尔滨商业大学研究生创新科研资金项目(No.YJSCX2020-677HSD)。

摘　　要：为确定菇娘果感官的最佳贮藏工艺,对菇娘果预冷失重量、未预冷失重量进行独立性检验、正态性检验(Anderson-Darling检验)、异常值检验(Grubbs格拉布斯法)确定需要选用的假设检验方法,然后利用多样本Kruskal-Wallis检验。结果表明,预冷处理后菇娘果失重量显著降低,利用试验设计(DOE)中响应曲面设计的中心复合表面设计对菇娘果贮藏温湿度进行优化,使其感官度最高。得出结论,最佳贮藏条件是温度为0℃,湿度为87.28%。在此条件下有95%概率感官度落在区间(79.698,82.843)。The independence test,normality test(anderson-Darling test)and outliers test(Grubbs test)were conducted to determine the hypothesis testing method to be selected for lose weight between precooling and unprecooled process.Multiple Kruskal-Wallis test was used to show that the weight loss is significantly re‐duced after precooling treatment.Finally,the central composite surface design of response surface design in experimental Design(DOE)is used to optimize the storage temperature and humidity,so as to achieve the highest sensory degree.The results showed that the optimal storage conditions is 0℃and 87.28%humidity.Under this condition,there is a 95%probability that the sensory degree falls within the interval(79.698,82.843).

关 键 词：DOE 假设检验 菇娘果 贮藏工艺 

分 类 号：S609.3[农业科学—园艺学]