农业工程学报2012，Vol.28Issue(22)：276-281,6.DOI:10.3969/j.issn.1002-6819.2012.22.038
BP神经网络结合有效积温预测速冻水饺变温冷藏货架期
Prediction of shelf life for quick-frozen dumpling based on BP neural network and effective accumulated temperature theory
摘要
Abstract
In order to well predict the shelf life of quick frozen food during the temperature-fluctuation storage, and accurately monitor its quality changes, frozen-dumplings stored with fluctuant temperature from -28 to -12℃ were studies. Physicochemical indices including acid value, peroxide value, moisture content of dumpling skin, brightness of dumpling skin and sensory evaluation were determined. BP neural network was applied to predict the shelf life of quick-frozen dumplings combined with effective accumulated temperature theory. And kinetic model was used to take comparative analysis. The results showed that the predictive value for BP neural network fitted well with the experimental value, and the maximum error was 3.29%. The maximum error of the test experiment for BP neural network was 2.74%, which was less than that of the kinetic model (5.62%). BP neural network provides a new way to predict the shelf life of quick frozen food.关键词
贮藏/温度/品质调控/速冻水饺/货架期/BP神经网络Key words
storage/ temperature/ quality control/ quick frozen dumpling/ shelf life/ BP neural network分类
轻工纺织引用本文复制引用
潘治利,黄忠民,王娜,张卓,谢新华,索标,卢邦贵,艾志录..BP神经网络结合有效积温预测速冻水饺变温冷藏货架期[J].农业工程学报,2012,28(22):276-281,6.基金项目
河南省科技厅重点科技攻关计划项目(编号:082102320006) （编号:082102320006）
国家自然科学基金资助项目(31071598) （31071598）
郑州市科技局重大科技攻关项目(072SGZN12029) （072SGZN12029）
国家"十二五"科技支撑计划(2012BAD37B06-04) （2012BAD37B06-04）
