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題名 | Determination of Lactose Crystallization Influencing Factors by the Fractional Factorial Design=利用部份階乘實驗設計法決定乳糖結晶之影響因子 |
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作者姓名(中文) | 古源光; | 書刊名 | 國立屏東技術學院學報 |
卷期 | 3 1994.06[民83.06] |
頁次 | 頁181-193 |
分類號 | 346.215 |
關鍵詞 | 乳糖; 結晶; 部份階乘實驗設計法; 影響因子; Lactose; Crystallization; Fractional factorial design; Influencing factors; |
語文 | 英文(English) |
中文摘要 | 利用製造乾酪所產生之乳清或牛乳之UF過濾液為原料生產乳糖時,乳糖結晶甚易 受到存在其中雜質之影響。而在這些雜質中,以礦物鹽類對乳糖結晶效率的影響較少被提及 。本研究乃利用含有二階五變數之部份階乘實驗設計法,來決定乳清或牛乳之 UF 過濾液中 之雜質何者影響乳糖之結晶效率。為達統計分析之目的,以模擬濃縮乳清溶液之結晶回收率 作為實驗設計之反應數據。統計分析顯示 K �均BCa �ョBPO �譴牷A以及 K �妝M PO �譴狺� 相乘效果均會影響乳糖之結晶,因此可被決定為乳糖結晶之影響因子。此等因子可用線性回 歸方程式預測含有礦物鹽類雜質時之乳糖回收率。 |
英文摘要 | Lactose crystallization is easily affected by the impurities existing in the cheese whey or UF milk permeate, the only raw materials for lactose commercial production. Among the impurities, the influence of minerals and salts were scarcely studied. A fractional factorial design with five variables and two levels was used to evaluate five of the minerals and salts normally appearing in the milk and its derived byproducts. For statistical purpose, simulated condensed whey solutions were prepared according to the design and conducted to crystallization. A relative gross yield (RGY) of lactose was employed to calculate the response of each experimental run. Statistical anatysis showed that K ��,Ca ��,PO �譴�, and K �� with PO �譴� affected the efficacy of lactose crystallization. These factors can also be equated by a linear regression to predict the gross yield of lactose when appeared in the solution for crystallization. |
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