期刊文献+

基于人工神经网络模型预测油炸外裹糊鱼块的水分和油脂含量 预览

Prediction of moisture and fat contents of fried battered and breaded fish nuggets based on artificial neural network
在线阅读 下载PDF
收藏 分享 导出
摘要 为实现对油炸外裹糊鱼块的水分和油脂含量的预测,采用响应面试验设计收集数据,建立以油炸外裹糊鱼块工艺参数(黄原胶-大豆纤维复配比例、外裹糊鱼块干燥时间、不同品质的大豆油、油炸温度、油炸时间)为输入值,外壳水分和油脂含量为输出值的人工神经网络模型,并用训练集拟合,测试集评估模型的泛化能力.结果显示:外壳水分和油脂含量显著负相关,黄原胶-大豆纤维复配比例、外裹糊鱼块干燥时间、不同品质的大豆油、油炸温度对外壳水分和油脂含量均有显著影响;油炸时间显著影响外壳的水分含量,但是对油脂含量的影响不显著.模型拟合良好,有很强的逼近能力;水分和油脂含量测试集的K值分别为0.911和0.943,预测值与实际值绝对误差较小(误差范围为0.028-5.408R%,表明采用人工神经网络模型能准确预测油炸外裹糊鱼块的水分和油脂含量. In this study,the prediction of moisture and fat contents of fried battered and breaded fish nuggets(BBFNs) was performed through combined response surface methodology(RSM) and artificial neural network(ANN). RSM was utilized to collect the experimental data to establish the ANN,which the process parameters of fried BBFNs(ratio of xanthan gum to soybean fiber,drying time of BBFNs,soybean oils with different quality,frying temperature and time) and moisture and fat contents in the crust were used as the input and output,respectively. The training set was used for model fitting and the test set was used to evaluate the generalization ability of the model. The results showed that there was a significantly negative correlation between moisture and fat contents in the crust of fried BBFNs. The moisture and fat contents in the crust were significantly affected by the ratio of xanthan gum to soybean fiber,drying time of BBFNs,soybean oils with different quality,and frying temperature.However,frying time had a significant influence on moisture content in the crust,and slight influence on fat content was presented. The model was notably fitted and had the good approximation ability. Furthermore,R values for the test set of moisture and fat contents were 0. 911 and 0. 943,respectively,and there were lightly absolute errors between predicted values and actual values(range from 0. 028% to 5. 408%),suggesting accuracy prediction of moisture and fat contents in the crust of fried BBFNs with ANN.
作者 王玉环 陈季旺 单金卉 刘言 夏文水 WANG Yu-huan1,CHEN Ji-wang1,2,SHAN Jin-hui1,LIU Yan1,2 XIA Wen-shui1,3 (1. School of Food Science and Engineering,Wuhan Polytechnic University ,Wuhan 430023, China;2. Hubei Collaborative Innovation Center for Processing of Agricultural Products,Wuhan 430023, China;3. School of Food Science and Technology,Jiangnan University,Wuxi 214122, China)
出处 《武汉轻工大学学报》 2018年第3期1-11,共11页 Journal of Wuhan Polytechnic University
基金 国家自然科学基金面上项目(31471612) 国家大宗淡水鱼产业技术体系建设专项(CARS-46).
关键词 人工神经网络模型 外裹糊鱼块 水分含量 油脂含量 预测 Artificial neural network model battered and breaded fish nuggets moisture content fat content pre-diction
作者简介 王玉环(1993-),女,硕士研究生,E-mailyuhuanwang08@126.com.;通信作者.陈季旺(1970-),男,教授,E-mail.jiwangchen1970@126.com.
  • 相关文献

参考文献15

二级参考文献160

共引文献278

投稿分析

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部 意见反馈