Food Science and Biotechnology
→ Food Science and Biotechnology 2020 ; 29(7): 889-896
Modeling the effect of vibration on the quality of stirred yogurt during transportation
Anna Lu1 • Xinxin Wei1 • Ruikang Cai1 • Shujun Xiao1 • Haina Yuan1 • Jinyan Gong1 • Bingquan Chu1 • Gongnian Xiao1
1 School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, No. 318 Liuhe Road, Hangzhou 310023, Zhejiang, China
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<0.05). The yogurt vibration model was established by combining principal component analysis with a Back-Propagation Artificial Neural Network model. The number of training iterations was 2669, with a correlation coefficient of 0.96611, indicating that the model was reliable. The optimal transportation distance was determined to be within the range from 20 rpm for 8 h to 100 rpm for 4 h.
Stirred yogurt ㆍ Forward back propagation ㆍ Artificial neural network model ㆍ Physical and chemical properties
Food Science and Biotechnology 2020 ; 29(7): 889-896