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Changsha University of Science and Technology
Apricot; sugar permeability; quality; fuzzy mathematics; stepwise multiple regression
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Full-Text Articles in Life Sciences
Establishing Sensory Evaluation Equation For Apricot By Regression Analysis Method, Zhou Tong, Cheng Kai, Dong Zhuoqun, Li Huanrong, Sheng Manli, Yan Xue, Jing Yuxuan
Establishing Sensory Evaluation Equation For Apricot By Regression Analysis Method, Zhou Tong, Cheng Kai, Dong Zhuoqun, Li Huanrong, Sheng Manli, Yan Xue, Jing Yuxuan
Food and Machinery
The influence of quality of apricot plum by boiling permeating sugar, vacuum permeating sugar and ultrasonic permeating sugar were investigated, and the regression equation of sensory evaluation was established in this study. The Xinjiang Cemaiti apricot was used to study the difference of sugar content, shearing force and chromatic aberration, comparing among apricots prepared by 3 kinds of permeating sugar method. The optimum process was calculated and the regression equation was evaluated by stepwise regression method. The results showed that the content of sugar in the apricot was increased with the cooking times, the degree of vacuum and the ultrasonic …