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Regression methods of estimation of chosen properties of processed cheese with regard to the relative amount of different ternary mixtures of sodium phosphates.

机译：关于磷酸三钠的不同三元混合物的相对量的估计的加工奶酪的选定特性的回归方法。

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摘要

Diplomová práca sa zaoberá regresnou analýzou experimentálne nameraných dát tavených syrov. Využitá je polynomiálna regresia a výber regresorov je založený na Krokovej regresii a Mallowsovej štatistike. Následný odhad strednej hodnoty je využitý k nájdeniu najlepšej zmesi taviacich solí, z hľadiska sledovaného parametra taveného syra. Analýza experimentu aj výsledky sú dobre graficky zdokumentované.

机译：文凭论文涉及对加工奶酪的实验测量数据进行回归分析。使用多项式回归，并且基于逐步回归和Mallows统计量选择回归变量。根据监测的加工奶酪参数，随后的平均值估算值可用于找到熔融盐的最佳混合物。实验分析和结果均以图形方式记录在案。

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Petrovič Branislav;
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年度 2013
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原文格式 PDF
正文语种 {"code":"sk","name":"Slovak","id":38}
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专利

1. The effect of different ternary mixtures of sodium phosphates on hardness of processed cheese spreads [J] . Frantisek Buiika, Lucie Doudova, Eva Weiserova, International journal of food science & technology . 2012,第10期

机译：磷酸钠的三元混合物对加工干酪酱硬度的影响
2. The effect of composition of ternary mixtures containing phosphate and citrate emulsifying salts on selected textural properties of spreadable processed cheese [J] . Salek Richardos Nikolaos, Cernikova Michaela, Nagyova Gabriela, International Dairy Journal . 2015,第Null期

机译：含磷酸盐和柠檬酸盐乳化盐的三元混合物的组成对涂抹干酪加工后质地的影响
3. The effect of different composition of ternary mixtures of emulsifying salts on the consistency of processed cheese spreads manufactured from Swiss-type cheese with different degrees of maturity [J] . R. N. Salek, M. Cernikova, S. Maderova, Journal of dairy science . 2016,第5期

机译：乳化盐三元混合物的不同组成对不同成熟度的瑞士型奶酪制成的加工奶酪酱的稠度的影响
4. Different Chosen-unit-weight Shear Resistant Property of the Asphalt Mixture on the Bailey Method [C] . Yu Zhang, Bing Han, Bowei Sun International Conference on Civil, Architectural and Hydraulic Engineering . 2012

机译：沥青混合物对Bailey方法的不同选择 - 单位重量剪切性能
5. Genome Wide Association Studies for Combining Genotyped and Non-genotyped Relatives Using Bayesian Regression Methods with Mixture Priors [D] . Dhal, Abhilash . 2020

机译：基因组宽关联研究与混合前导者使用贝叶斯回归方法结合基因分型和非基型亲属的研究
6. Properties of Aqueous Mixtures of Pure Salts. Thermodynamics of the Ternary System: Water-Sodium Chloride-Calcium Chloride at 25 °C [O] . R. A. Robinson, V. E. Bower 1966

机译：纯盐的水性混合物的性质。三元体系的热力学：25°C下的水-氯化钠-氯化钙
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

Regression methods of estimation of chosen properties of processed cheese with regard to the relative amount of different ternary mixtures of sodium phosphates.

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