Prediction of food thermal process evaluation parameters using neural networks

International Journal of Food Microbiology

Volumn 79, Issue 3, 2002, Pages 153-159

  Mittal, G S ^a   Zhang, J ^b  

^a UNIVERSITY OF GUELPH   (Canada)

^b JIANGSU UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

ANN; Canning; G value; Neural network; Thermal processing

Indexed keywords

ACCURACY; ARTICLE; ARTIFICIAL NEURAL NETWORK; CALCULATION; ERROR; EVALUATION; FOOD; HEATING; MODEL; PREDICTION; VALIDATION PROCESS;

ALGORITHMS; BACTERIA; FOOD MICROBIOLOGY; HEAT; KINETICS; MODELS, BIOLOGICAL; NEURAL NETWORKS (COMPUTER); PREDICTIVE VALUE OF TESTS;

EID: 0037114269     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(02)00109-5     Document Type: Article

References (10)

1. Ball C.O. Thermal process times for canned foods. Bulletin 37. 1923;National Research Council, Washington, D.C.
2. Ball C.O., Olson F.C.W. Sterilization in Food Technology. 1957;New York: McGraw-Hill, NY.
3. Hendrickx M., Silva C., Oliveria F., Tobback P. Generalized semi-empirical formula for optimal sterilization temperatures of conduction heated food with infinite heat transfer coefficients. J. Food Eng. 19:1993;141-158.
4. Kseibat, D.S., 1999. Design of artificial neural network for food safety and quality during thermal processing in a can. MSc Thesis, University of Guelph, Guelph, Ontario, Canada.
5. Mittal G.S., Zhang J. Artificial neural network development for predicting freezing time of various shapes of foods. ASAE Paper No. 99-3132. 1999;American Society of Agricultural Engineers, St. Joseph, MI.
6. Montague G., Morris J. Neural-network contributions in biotechnology. Trends Biotechnol. 12:1994;312-324.
7. Ohlsson T. Optimal sterilization temperatures for sensory quality in cylindrical container. J. Food Sci. 45:1980;1517-1521.
8. Sablani S.S., Shayya W.H. Computerization of Stumbo's method of thermal process calculations using neural networks. J. Food Eng. 47:2001;233-240.
9. Stumbo C.R. Thermobacteriology in Food Processing. 1973;Academic Press, New York.
10. Teixeira A.A., Dixon J.R., Zahradnik J.W., Zinsmeister G.E. Computer optimization of nutrient retention in the thermal processing of conduction heated foods. Food Technol. 23:1969;845-850.