豆腐点浆用凝固工艺数据集

1、数据采集：根据蛋白质热运动规律、豆腐凝固机理，在凝固过程中采集多个样点，记录凝固剂、成形速度、浆液温度、浆液酸碱值、豆腐质量评价结果（如感官评价、试吃评价）。
2、数据处理：对采集数据进行清洗、统计，对控制因子与成形速度、品质进行关联性分析，集成具有适宜成形反应速度的凝固工艺数据集，明确凝固剂组分名称、浆液温度、浆液pH值。
3、数据应用：用于豆腐点浆工艺，促进豆花形成，提高豆腐品质和产率，有利于降低次品率、不合格率，降低凝固工艺试错成本，提高凝固工艺的生产质量和产率。

1. Data Collection: Based on the thermal motion laws of proteins and the mechanism of tofu coagulation, multiple sampling points are collected during the coagulation process, and the coagulant, forming speed, slurry temperature, slurry pH value, and tofu quality evaluation results (including sensory evaluation and taste test evaluations) are recorded.
2. Data Processing: Clean the collected data and conduct statistical analysis, perform correlation analysis between control factors and forming speed/quality, integrate a coagulation process dataset with appropriate forming reaction speed, and clarify the names of coagulant components, slurry temperature and slurry pH value.
3. Data Application: This dataset is applied to the tofu point-slurry process, which can promote the formation of soybean curd jelly, improve tofu quality and yield, reduce the rates of defective and unqualified products, cut down the trial-and-error cost of the coagulation process, and enhance the production quality and yield of the coagulation process.

搜集汇总

背景与挑战

背景概述

该数据集由食品制造业企业自行产生，规模为19.0KB，专注于豆腐点浆凝固工艺，通过记录凝固剂、温度等参数优化生产过程，旨在提高豆腐品质和产率，同时降低次品率和试错成本。