摘要
提出了一种基于秩和检验的批量食品水分含量均衡性评价方法,并通过试验对该方法进行了验证,结果表明,该方法简单、实用,可作为脱水干燥前判断不同批次食品能否同时干燥的预处理程序。
A method for evaluating the food moisture content equilibrium was presented based on rank sum test,and then verified through experimental comparison,as indicated by the results,the method was simple and practical,which could be regarded a pre-treatment step for deciding whether the food of different batches could be processed at the same time.
出处
《安徽农业科学》
CAS
北大核心
2011年第13期7565-7566,共2页
Journal of Anhui Agricultural Sciences
关键词
水分含量
热风干燥
秩和检验
Water content
Hot air drying
Rank sum test
