Use of hyperbolic and neural network models in modelling quality changes of dry peas in long time cooking

Authors
Citation
G. Xie et R. Xiong, Use of hyperbolic and neural network models in modelling quality changes of dry peas in long time cooking, J FOOD ENG, 41(3-4), 1999, pp. 151-162
Citations number
25
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD ENGINEERING
ISSN journal
02608774 → ACNP
Volume
41
Issue
3-4
Year of publication
1999
Pages
151 - 162
Database
ISI
SICI code
0260-8774(199908/09)41:3-4<151:UOHANN>2.0.ZU;2-C
Abstract
Quality of dry peas cooked at 70 degrees C, 80 degrees C, 90 degrees C and 100 degrees C for up to 240 min was assessed using both sensory evaluation and instrumental measurement. The quality changes of the peas cooked at eac h temperature were modelled using the primary models, i.e. hyperbolic model and its two linear versions. Both Davey's modified Arrhenius model and neu ral network (1-9-16) model were used as secondary models to predict the par ameters of the primary models from temperature. Compared to the first order reaction kinetic model the hyperbolic model and its two linear versions si gnificantly improved the fitness 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 first linear versio n model. For the full model prediction the performance of the neural networ k model was better than that of the Davey model. (C) 1999 Elsevier Science Ltd. All rights reserved.