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Can I read Use of Hyperbolic and Neural Network Models in Modelling Quality Changes of Dry Peas in Long Time Cooking on EtoBox?
Use of Hyperbolic and Neural Network Models in Modelling Quality Changes of Dry Peas in Long Time Cooking by G Xie; R Xiong is a Agricultural and Biological Sciences article available to read on EtoBox.
What is Use of Hyperbolic and Neural Network Models in Modelling Quality Changes of Dry Peas in Long Time Cooking about?
Quality of dry peas cooked at 70°C, 80°C, 90°C and 100°C for up to 240 min was assessed using both sensory evaluation and instrumental measurement. The quality changes of the peas cooked at each temperature were modelled using the primary models, i.e. hyperbolic model and its two linear versions. Both DaveyÕs modi®ed Arrhenius model and neural network (1-9-16) model were used as secondary models to predict the parameters of the primary models from temperature. Compared to the ®rst order reaction kinetic model the hyperbolic model and its two linear versions signi®cantly improved the ®tness to the experimental data. Among the three proposed primary models the performance of the hyperbolic and second linear version models was similar and better than that of the ®rst linear version model. For the full model prediction the performance of the neural network model was better than that of the Davey model.
Who reads Use of Hyperbolic and Neural Network Models in Modelling Quality Changes of Dry Peas in Long Time Cooking?
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- G Xie; R Xiong
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0260-8774)
- Published
- 1999
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)