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目的:探讨烹饪机器人自动划油工具在划油过程中实现最佳感官指标所需要的工艺参数。方法:选择入锅温度、料油比、划散频率、划油时间四个关键因素,利用两两对比法,确定感官评价的权重,运用模糊数学对感官评价结果进行统计分析。结果:对实现最佳感官指标,四个因素的重要性次序是入锅温度>划油时间>料油比=划散频率。通过回归分析得出,原料最佳入锅温度为122.2℃,最佳划油时间为15.02s,料油比为1:5(m/m),划散频率为50r/s。通过水分分析得出,入锅温度为125℃、加热时间为14s时水分损失最少。
OBJECTIVE: To explore the process parameters needed to achieve the best sensory index during the process of drawing oil by automatic cooking tool. Methods: Four key factors including temperature of wok, ratio of feed to oil, frequency of disperse and time of drawing oil were selected. The sensory evaluation weight was determined by pairwise comparison method, and the sensory evaluation results were statistically analyzed by fuzzy mathematics. Results: The order of importance of the four factors to achieve the best sensory index was wok temperature> draw time> feed oil ratio = scatter frequency. Through regression analysis, the best wok temperature of raw material is 122.2 ℃, the best time for drawing oil is 15.02s, the ratio of material to oil is 1: 5 (m / m) and the frequency of scattering is 50r / s. Through moisture analysis, wok temperature of 125 ℃, the heating time of 14s, the least moisture loss.