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KMID : 1007520200290070889
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Food Science and Biotechnology
2020 Volume.29 No. 7 p.889 ~ p.896
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Modeling the effect of vibration on the quality of stirred yogurt during transportation
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Lu Anna
Wei Xinxin
Cai Ruikang
Xiao Shujun
Yuan Haina
Gong Jinyan
Chu Bingquan
Xiao Gongnian
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Abstract
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When transporting yogurt, vibrations and sharp movements can damage its quality. This study developed a model to connect the changes in yogurt quality with the transportation distance as simulated by the total number of vibrations. Linear regression analysis showed that there was a significant negative correlation between the water holding capacity and hardness of the yogurt over the same transport distance (p?
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KEYWORD
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Stirred yogurt, Forward back propagation, Artificial neural network model, Physical and chemical properties
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