啤酒酵母细胞自溶技术破壁研究
pH | 4.0 | 4.5 | 5.0 | 5.5 | 6.0 |
破碎率 | 33% | 36% | 40% | 34% | 32% |
食盐浓度对啤酒酵母自溶的影响见表
Effect of salt density on yeast autolysis
食盐浓度 | 1% | 2% | 3% | 4% |
破碎率 | 32% | 36% | 39% | 38% |
温度对啤酒酵母自溶的影响如图
Effect of temperature on yeast autolysis
温度(℃) | 40 | 45 | 50 | 55 |
破碎率 | 27% | 33% | 35% | 34% |
啤酒酵母自溶条件正交试验因子水平表
Levels of factors for yeast autolysis
处理号 | 温度 | pH | 食盐浓度 | 破碎率 |
1 | 45 | 4.5 | 1% | 72% |
2 | 45 | 5.0 | 2% | 69% |
3 | 45 | 5.5 | 3% | 70% |
4 | 50 | 4.5 | 2% | 78% |
5 | 50 | 5.0 | 3% | 76% |
6 | 50 | 5.5 | 1% | 80% |
7 | 55 | 4.5 | 3% | 74% |
8 | 55 | 5.0 | 1% | 78% |
9 | 55 | 5.5 | 2% | 75% |
处理号 | 1 | 2 | 3 | 试验指标yi |
1 | 1 | 1 | 1 | y1=72% |
2 | 1 | 2 | 2 | y2=69% |
3 | 1 | 3 | 3 | y3=70% |
4 | 2 | 1 | 2 | y4=78% |
5 | 2 | 2 | 3 | y5=76% |
6 | 2 | 3 | 1 | y6=80% |
7 | 3 | 1 | 3 | y7=74% |
8 | 3 | 2 | 2 | y8=78% |
n=9 | 3 | 3 | 1 | y9=75% |
Ⅰj | Ⅰ1=y1+y2+y3=211% | Ⅰ2=y1+y4+y7=224% | Ⅰ3=y1+y6+y8=230% | |
Ⅱj | Ⅱ1=y4+y5+y6=234% | Ⅱ2=y2+y5+y8=223% | Ⅱ3=y2+y4+y9=222% | |
Ⅲj | Ⅲ1=y7+y8+y9=227% | Ⅲ2=y3+y6+y9=225% | Ⅲ3=y3+y5+y7=220% | |
kj | k1=3 | k2=3 | k3=3 | |
Ⅰj/ kj | Ⅰ1/k1=70.33% | Ⅰ2/k2=74.67% | Ⅰ3/k3=76.67% | |
Ⅱj/ kj | Ⅱ1/k1=78% | Ⅱ2/k2=74.33% | Ⅱ3/k3=74% | |
Ⅲi/ kj | Ⅲ1/k1=75.67% | Ⅲ2/k2=75% | Ⅲ3/k3=73.33% | |
极差(Dj) | max{ }-min{ }=7.67% | max{ }-min{ }=0.67% | max{ }-min{ }=3.34% |
Ⅰj | 第j列“1”水平所对应的试验指标的数值之和; |
Ⅱj | 第j列“2”水平所对应的试验指标的数值之和; |
Ⅲ3 | 第j列“3”水平所对应的试验指标的数值之和; |
kj | 第j列同一水平出现的次数。等于试验的次数(n)除以第j列的水平数。 |
Ⅰj/ kj | 第j列“1”水平所对应的试验指标的平均值; |
Ⅱj/ kj | 第j列“2”水平所对应的试验指标的平均值; |
Ⅲj/ kj | 第j列“3”水平所对应的试验指标的平均值; |
Dj | 第j列的极差。等于第j列各水平对应的试验指标平均值中的最大值减 最小值,即 Dj=max{Ⅰj/ kj ,Ⅱj/ kj ,… }-min{ Ⅰj/ kj ,Ⅱj/ kj ,… } |