热带作物学报2017，Vol.38Issue(4)：740-746,7.DOI:10.3969/j.issn.1000-2561.2017.04.024
BP神经网络指导番木瓜果肉制品开发
Product Development of Carica papaya Based on BP Neural Network
摘要
Abstract
The optimum processing technology and formula of Carica papaya fruit products were studied.The sensory quality of C.papaya fruit products was assessed by fuzzy comprehensive evaluation.The additon of additives such as citric acid,ascorbic acid,CMC-Na and sorbitol were confirmed by single factor experiments and an orthogonal design.The processing parameters were optimized by BP neural network and the model was established.Results indicated that the best product of C.papaya fruit with a pure color and delicious taste was obtained with 0.105％ citric acid,0.112％ ascorbic acid,0.098％ CMC-Na and 7.2％ sorbitol.关键词
番木瓜/果肉制品/BP神经网络/模糊综合评价法Key words
Carica papaya/product development/BP neural network/fuzzy comprehensive evaluation分类
轻工纺织引用本文复制引用
张宇翔,李幼梅,王雄,白新鹏..BP神经网络指导番木瓜果肉制品开发[J].热带作物学报,2017,38(4):740-746,7.基金项目
2015年海南省研究生创新科研课题(No.Hys2015-36) （No.Hys2015-36）
国家自然科学基金地区科学基金项目(No.31160325) （No.31160325）
海南省自然科学基金(No.20153159) （No.20153159）
海南省自然科学基金(No.314075) （No.314075）
海南省高等学校科研项目(No.Hnky2016ZD-1). （No.Hnky2016ZD-1）
