序号 | 因素 | 感官得分 | ||
A | B | C | ||
1 | 1 (15) | 1 (0.2) | 1 (1.0) | 78 |
2 | 1 (15) | 2 (0.3) | 2 (1.5) | 82 |
3 | 1 (15) | 3 (0.4) | 3 (2.0) | 86 |
4 | 2 (30) | 1 (0.2) | 2 (1.5) | 77 |
5 | 2 (30) | 2 (0.3) | 3 (2.0) | 88 |
6 | 2 (30) | 3 (0.4) | 1 (1.0) | 89 |
7 | 3 (45) | 1 (0.2) | 3 (2.0) | 70 |
8 | 3 (45) | 2 (0.3) | 1 (1.0) | 83 |
9 | 3 (45) | 3 (0.4) | 2 (1.5) | 81 |
K1 | 246 | 225 | 250 |
|
K2 | 254 | 253 | 240 |
|
K3 | 234 | 256 | 244 |
|
k1 | 82.00 | 75.00 | 83.33 |
|
k2 | 84.67 | 84.33 | 80.00 |
|
k3 | 78.00 | 85.33 | 81.33 |
|
R | 6.67 | 10.33 | 3.33 |
|
主次顺序 | B (柠檬酸) > A (白砂糖) > C (腌制时间) | |||
最优水平 | A2 (30%) B3 (0.4%)C1 (1 h) | |||
最优组合 | A2 B3 C1 |