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Optimizing Variable Retort Temperature Processing by Tiara Ismihayati Khoirunisa is a document available to read on EtoBox.
This document discusses using artificial intelligence techniques like neural networks and genetic algorithms to model and optimize variable retort temperature (VRT) thermal processing of canned foods. VRT processing can improve food quality and reduce processing time compared to constant retort temperature processing. The study uses neural networks to develop prediction models for VRT output variables and couples genetic algorithms with trained neural networks to search for optimal VRT processing conditions
- Author
- Tiara Ismihayati Khoirunisa
- Language
- EN