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
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.