灰色田口法在食品加工之應用－以飛魚乾燥為例

The Application of Grey-Taguchi Method in Food Processing: A Model Study of Fly Fish Drying Process

陳和賢(Ho-Hsien Chen) ； 王志源(Chi-Yuan Wang) ； 黃卓治(Tzou-Chi Huang)

《臺灣農業化學與食品科學》 42卷3期 (2004/06) Pp. 207-214

https://doi.org/10.6578/TJACFS.2004.028

摘要

基本上，田口方法被應用於最適化過程探討時，往往僅針對單一品質特性之製程，若探討多重品質特性之製程時，則有其使用的局限。本研究鑑於此，利用灰色理論中之灰關聯結合田口方法，簡稱灰色田口法，運用食品加工之多重品質特性之探討。在研究中以飛魚乾製程為例，同時兼顧產品多重品質之特性，尋找一最適化生產條件參數。研究結果顯示，在熱風乾燥下運用回應圖及驗證試驗所得到最適製程因子為Al（乾燥溫度梯度50℃，65℃）、B3（3%食鹽濃度）、C3（12%山梨醇濃度）、D3（浸漬時間12h），其對產品多重品質特性效果為最佳。

關鍵字

灰色田口法 ； 多重品質 ； 飛魚乾燥

並列摘要

When applying the Taguchi method in process optimization, the optimum combination is determined based on one quality characteristic (criterion) at a time. However, if the process involves more than one characteristics (multiple criteria), the applications are limited. Therefore, the Gray-Taguchi method was developed to take into account all multiple criteria aspects in food manufacturing. The method was applied to fly fish hot-air drying, determining a set of optimal parameters. The results indicate that the optimum parameter combination based on the response graph and confirmation test that best satisfy all criteria are A1 (drying temperature, (50℃, 65℃)), B3(3% salt solution), C3(12% Sorbitol solution), and D3 (dipping time,(12h)).

並列關鍵字

Gray-Taguchi method ； Multiple criteria ； Fly fish hot-air drying