Artificial neural network model with a culture database for prediction of acidification step in cheese production

Journal of Food Engineering

Volumn 63, Issue 4, 2004, Pages 459-465

  Horiuchi, Jun ichi ^a   Shimada, Takahiro ^a   Funahashi, Haruyuki ^b   Tada, Kiyoshi ^a   Kobayashi, Masayoshi ^a   Kanno, Tohru ^a  

^a KITAMI INSTITUTE OF TECHNOLOGY   (Japan)

^b SNOW BRAND MILK PRODUCTS CO LTD   (Japan)

Author keywords

Acidification; Cheese; Euclid distance; Lactic acid fermentation; Modeling; Neural network

Indexed keywords

COMPUTER SIMULATION; DATABASE SYSTEMS; FERMENTATION; FOOD PROCESSING; NEURAL NETWORKS; ORGANIC ACIDS; PH SENSORS; TRANSFER FUNCTIONS;

ACIDIFICATION; CHEESE; EUCLID DISTANCE; LACTIC ACID FERMENTATION;

DAIRY PRODUCTS;

EID: 1242331400     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2003.09.005     Document Type: Article

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