CAJ | 학술논문

为了弄清烘焙工艺参数对白肋烟评吸总分的贡献率,采用均匀试验设计方法对热风温度、热风湿球温度、干燥时间和铺叶厚度等主要烘焙工艺参数进行了组合试验和逐步回归分析,并利用贡献率分析法分析了烘焙工艺参数对白肋烟评吸总分的贡献率.结果表明,建立的逐步回归模型的决定系数为0.9999,回归模型(P=0.0246)通过了显著性检验.经过验证表明,模型的预测值和实际值相对偏差较小.在试验范围内,4个烘焙工艺参数对白肋烟评吸总分的贡献率大小为:热风温度>热风湿球温度>干燥时间>铺叶厚度.
위료롱청홍배공예삼수대백륵연평흡총분적공헌솔,채용균균시험설계방법대열풍온도、열풍습구온도、간조시간화포협후도등주요홍배공예삼수진행료조합시험화축보회귀분석,병이용공헌솔분석법분석료홍배공예삼수대백륵연평흡총분적공헌솔.결과표명,건립적축보회귀모형적결정계수위0.9999,회귀모형(P=0.0246)통과료현저성검험.경과험증표명,모형적예측치화실제치상대편차교소.재시험범위내,4개홍배공예삼수대백륵연평흡총분적공헌솔대소위:열풍온도>열풍습구온도>간조시간>포협후도.
In order to analyze the contribution of technical parameters in burley roasting to integrated score of smoking, temperature of hot air, the temperature of wet bulb, drying time and thickness of leaf carpet were tested by using uniform design. The stepwise regression model was established. The effects of technical parameters in burley roasting to integrated score of smoking were analyzed. The results showed that the coefficient of determination was 0.9999, significance test was carried out (P=0.0246), the verification results of model were that the relative deviation of the model prediction and the actual value was small. The order of the contribution rate of the tested factors to integrated score of smoking in the test range was that: temperature of hot air> the temperature of wet bulb> drying time> thickness of leaf carpet.