Determination of the Blending Ratio of Regular Coffee Samples by Information Technology

JOURNAL OF CHEMICAL ENGINEERING OF JAPAN

Osamu Tominaga¹  Fumio Ito¹  Taizo Hanai²  Hiroyuki Honda²  Takeshi Kobayashi² 

[1] Central Research Laboratories, Ajinomoto General Foods Inc.;Department of Biotechnology, School of Engineering, Nagoya University

关键词: Food Engineering;    Sensory Modeling;    Coffee;    Genetic Algorithm;    Fuzzy Neural Network;   

DOI  :  10.1252/jcej.35.137

来源: Maruzen Company Ltd

【 摘 要 】

References(16)Cited-By(7)A searching method for the blending ratio of regular coffee with a designed flavor and taste has been developed. A fuzzy neural network (FNN) model was at first constructed for estimation of the sensory scores of various blending ratios. Using the model, the following four methods were attempted in order to estimate the blending ratio with the designed sensory score: 1) an exhaustive search, 2) a method using a genetic algorithm (GA), 3) a method using the GA combined with a reliability index (RIGA), and 4) a reverse FNN model. Among the results of these methods, the RIGA showed a good performance not only on estimation of the known blending ratio but also on the actual blending test in the present study.

【 授权许可】

Unknown