Modeling the water uptake by chicken carcasses during cooling by immersion

Food Science and Technology

Lucio Cardozo Filho¹  Tiago Dias Martins²  Túlio Klassen²  Rafael Luan Sehn Canevesi²  Edson Antonio da Silva²  Rodrigo Augusto Barella² 

[1] Universidade Estadual de Maringá;Universidade Estadual do Oeste do Paraná;

关键词: chillers;    redes neurais artificiais;    retenção de água;   

DOI  :  10.1590/S0101-20612011000300004

来源: DOAJ

【 摘 要 】

In this study, water uptake by poultry carcasses during cooling by water immersion was modeled using artificial neural networks. Data from twenty-five independent variables and the final mass of the carcass were collected in an industrial plant to train and validate the model. Different network structures with one hidden layer were tested, and the Downhill Simplex method was used to optimize the synaptic weights. In order to accelerate the optimization calculus, Principal Component Analysis (PCA) was used to preprocess the input data. The obtained results were: i) PCA reduced the number of input variables from twenty-five to ten; ii) the neural network structure 4-6-1 was the one with the best result; iii) PCA gave the following order of importance: parameters of mass transfer, heat transfer, and initial characteristics of the carcass. The main contributions of this work were to provide an accurate model for predicting the final content of water in the carcasses and a better understanding of the variables involved.

【 授权许可】

Unknown