Prediction Impact of Vacuum Drying Parameters on Rice Taste Value with Neural Network Model

摘要：

Process control over rice vacuum drying directly affects the taste quality of dried rice. Drying temperature, initial rice moisture content and vacuum degree are the main parameters that affect ricedrying process. This paper makes research on the change law of taste quality of brown rice versus drying parameters during vacuum drying process through establishment of neural network model between brown rice taste value and drying parameters, which will provide reference for objective evaluation on rice taste, dried rice quality and the design of vacuum dryer. The results show that, BP neural network model predicts the average relative error of 2.88％, correlation coefficient of 0.96, BP neural network can serve as a new model for description of rice taste value of vacuum drying.

关键词： Neural Network Rice Vacuum Drying Taste Quality Model

作者: Xu Zemin Wu Wenfu Yin Liyan

作者单位: College of Biological Science and Technology, ChangChun University, Chang Chun, 130022, China College of Biological and Agricultural Engineering, Jilin University, Chang Chun, 130022,china

会议类型: 国际会议

会议名称: 2010 International Conference on Digital Manufacturing and Automation(2010 数字制造与自动化国际会议 ICDMA 2010)

会议地点: 长沙

会议语种:英文

页码: 95-98

在线出版日期: 2010-12-18（万方平台首次上网日期，不代表论文的发表时间）