ISSN:
1745-4549
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Two neural network approaches — a moving-window and hybrid neural network — which combine neural network with polynomial regression models, were used for modeling F(t) and Qv(t) dynamic functions under constant retort temperature processing. The dynamic functions involved six variables: retort temperature (116–132C), thermal diffusivity (1.5–2.3 × 10−7m2/s), can radius (40–61 mm), can height (40–61 mm), and quality kinetic parameters z (15–39C) and D (150–250 min). A computer simulation designed for process calculations of food thermal processing systems was used to provide the fundamental data for training and generalization of ANN models. Training data and testing data were constructed by both second order central composite design and orthogonal array, respectively. The optimal configurations of ANN models were obtained by varying the number of hidden layers, number of neurons in hidden layer and learning runs, and a combination of learning rules and transfer function. Results demonstrated that both neural network models well described the F(t) and Qv(t) dynamic functions, but moving-window network had better modeling performance than the hybrid ANN models. By comparison of the configuration parameters, moving-window ANN models required more neurons in the hidden layer and more learning runs for training than the hybrid ANN models.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4549.2002.tb00855.x
