Artificial neural network model for prediction of cold spot temperature in retort sterilization of starch-based foods

Journal of Food Engineering

Volumn 109, Issue 3, 2012, Pages 553-560

  Llave, Yvan Antonio ^a   Hagiwara, Tomoaki ^a   Sakiyama, Takaharu ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

Artificial neural network; Cold spot temperature; F 0 value; Retort processing; Starch dispersion

Indexed keywords

ARTIFICIAL NEURAL NETWORK; ARTIFICIAL NEURAL NETWORK MODELS; BACKPROPAGATION NETWORK; COLD SPOT TEMPERATURES; COLD SPOTS; CORN STARCH; DISTILLED WATER; HIDDEN LAYERS; HOLDING TEMPERATURES; HOLDING TIME; INPUT VARIABLES; NETWORK MODELS; RELATIVE ERRORS; ROTATIONAL SPEED; STARCH DISPERSION; STARCH DISPERSIONS; STARCH-BASED; TEMPERATURE DATA; TIME STEP; VALIDATION DATA; VALUE PREDICTION;

DISEASES; DISPERSION (WAVES); FORECASTING; NEURAL NETWORKS; STARCH; THERMOCOUPLES;

THERMAL PROCESSING (FOODS);

ZEA MAYS;

EID: 83955165320     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.10.024     Document Type: Article

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