食品工业科技2013，Vol.34Issue(5)：218-222,5.
Rudin改良法测定啤酒泡持性条件的优化
Optimization of conditions of a modified Rudin method to measure the foam stability using response surface methodology
摘要
Abstract
A central composite design was employed to optimize the conditions of a modified Rudin method to measure the foam stability with three factors:CO2 flow, gas outlet pressure of total valve, temperature of sample pretreatment.The combined effects of these variables on foam stability were investigated.Results showed that the generated regression models adequately explained the data variation and significantly represented the actual relationship between the independent variables and the responses.The results indicated that the effect order of three factors was as follows:gas outlet pressure of total valve,CO2 flow,and temperature of sample pretreatment.The canonical analysis revealed that the optimal conditions for measurement were: gas outlet pressure of total valve 0.3MPa, CO2 flow 340mL/min, temperature of sample pretreatment 20℃.Under optimal conditions, the predicted value of foam stability was 111.363s,the testing value was 110.813s,and their relative error was 0.49%.The equation and the regression model were fitted well,and could be applied in practical experiment.关键词
Rudin改良法/泡持值/响应面Key words
a modified Rudin method/the value of foam stability/response surface methodology分类
轻工纺织引用本文复制引用
肖侠,李红,张珍,邵威平,陈光斌,康开萍..Rudin改良法测定啤酒泡持性条件的优化[J].食品工业科技,2013,34(5):218-222,5.基金项目
科研院所技术开发研究专项(2011EG111235) （2011EG111235）
广州市珠江新星科技项目(2012J2200050). （2012J2200050）
