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Titre :
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Neural network approach for thermal processing applications
|
|
Auteurs :
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S. Sablani ;
H. Ramaswamy ;
S. Prasher
|
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Type de document :
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article/chapitre/communication
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|
Année de publication :
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1995
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Format :
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p. 283-301
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Langues:
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= Anglais
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Catégories :
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SCIENCES FONDAMENTALES ET APPLIQUEES
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Mots-clés:
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PRODUIT ALIMENTAIRE
;
TRAITEMENT THERMIQUE
;
STERILISATION THERMIQUE
;
TEMPERATURE
;
QUALITE DES ALIMENTS
;
RESEAU DE NEURONES
;
LOGICIEL
;
THERMOSENSIBILITE
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Résumé :
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The use of a neural network approach in thermal processing applications is presented. A four layer neural network with 3 inputs and 3 outpouts was trained using a back-propagation algorithm. A finite difference computer program was used to predict nodal temperature responses of conduction heating model foods under thermal processing conditions. Equivalent lethality processes were ontained for a range of input variables (can size, food thermal diffusivity and kinetic parameters of quality factors) for sterilization temperatures between 110 and 134°C (at 2°C intervals).
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Source :
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Journal of food processing and preservation, vol.19
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