关键词: 光化学损害, 光化学损害

Abstract: In order to study the influencing factors on the cooling process of bread, studied on the influence from air temperature, relative humidity and wind speed on bread cooling time with the single factor test. On base of the single factor experiment, mathematical model was established with combination design center of the response surface method, analyzed the validity of the model and get the optimum conditions with the model. The results showed that, the optimum conditions of bread cooling was air temperature 20℃, relative humidity 70%, wind speed 3.8 m/s, the cooling time was 35.8 min under this condition. The fitting degree with the mode was high.