基于Tablecurve 3D软件预测不同煮制条件下卤鸡腿出品率的研究

摘要

以卤鸡腿为研究对象,为了获得其在不同煮制条件下连续的出品率含量值,本研究采用Tablecurve3D软件对温度75、80、85、90、95、100℃、时间10、20、30、40、50、60、90、120 min以及出品率等重要参数进行三维曲面拟合,得到拟合曲面方程,从而获得卤鸡腿在不同煮制条件下出品率的连续预测模型.经分析,最佳预测模型的相关系数r2为0.93,为验证模型的可靠性,将新一批次27个样本数据带入预测模型,结果表明,该实测值和预测值的相关系数r2为0.82,相对标准偏差基本都在8％以内,说明采用Tablecurve3D软件实现卤鸡腿出品率的连续预测方法是可行的,该结果可为卤鸡腿出品率的工艺控制提供基础数据和技术手段.%In this study,stewed chicken legs were cooked under different temperature over various periods.In order to achieve continuous prediction of their product yield rate,using the Tablecurve 3D software,the three-dimensional surface fitting function was adopted to evaluate the correlation between different cooking temperatures 75,80,85,90,95,100 ℃,cooking time 10,20,30,40,50,60,90,120 min,and product yield rate,and the fitting surface equation was finally obtained,which can be used to predicate the unknown product yield rate at any operation condition.The results showed that the correlation coefficient of the best prediction model was O.93.In order to verify the reliability of the established model equation,a fresh batch of 27 experimental data samples were analysed by this model,and the results showed that the correlation coefficient of measured values and the predicted values was 0.82 and the standard deviations between them were within 8％,indicating that the use of the Tablecurve3D software is reliable for assuming the product yields of the stewed chicken legs,and this method could provide basic data and technique strategy for controlling the quality of the stewed chicken legs.