986 resultados para Waring, Ann, 1779-1807.
Resumo:
The objective of this study was to predict by means of Artificial Neural Network (ANN), multilayer perceptrons, the texture attributes of light cheesecurds perceived by trained judges based on instrumental texture measurements. Inputs to the network were the instrumental texture measurements of light cheesecurd (imitative and fundamental parameters). Output variables were the sensory attributes consistency and spreadability. Nine light cheesecurd formulations composed of different combinations of fat and water were evaluated. The measurements obtained by the instrumental and sensory analyses of these formulations constituted the data set used for training and validation of the network. Network training was performed using a back-propagation algorithm. The network architecture selected was composed of 8-3-9-2 neurons in its layers, which quickly and accurately predicted the sensory texture attributes studied, showing a high correlation between the predicted and experimental values for the validation data set and excellent generalization ability, with a validation RMSE of 0.0506.
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Imprimatur: Mit Bewilligung der Censur.
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Nimeke otsikosta.
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Julkaisutiedot kolofonista.
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Imprimatur: Mit Bewilligung der Censur.
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Koskee August Hermann Francken teoksen suomentamista.
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Nimeke otsikosta.
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Nimeke otsikosta.
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Nimeke otsikosta.
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Mécénat texte imprimé : Cet ouvrage a été numérisé grâce à Axelle Gagnard