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首页> 外文期刊>Food and Bioproducts Processing. Transactions of the Institution of Chemical Engineers, Part C >Modelling of heat and mass transfer phenomena and quality changes during continuous biscuit baking using both deductive and inductive (neural network) modelling principles
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Modelling of heat and mass transfer phenomena and quality changes during continuous biscuit baking using both deductive and inductive (neural network) modelling principles

机译:使用演绎和感应(神经网络)建模原理对连续饼干烘焙过程中的传热和传质现象以及质量变化进行建模

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摘要

The aim of the present study is to specify the chosen methodology to obtain a mathematical model that simulates the functioning of a continuous industrial-scale biscuit oven. This model includes the prediction of typical baking curves (kinetics of product temperature gain and water loss, kinetics of radiant, convective and contact flux variations affecting the product over the entire length of the oven ...) but also integrates the prediction of two essential end-product characteristics: dimensions,and surface colour. This combines a classical heat and mass transfer model (deductive modelling approach) developed in a previous study and two artificial neural network models (inductive modelling approach) in order to model the kinetics of biscuit colour and thickness variations during the baking. As the underlying physico-chemical principles governing the system to be modelled (biscuit surface colour and size changes during baking) are not clearly elucidated and understood, the ANN modelling approach is of considerable interest since a functional form for the relationship between the process data and product quality data can be estimated without a priori putting forward hypotheses on the underlying physico-chemical mechanisms involved.
机译:本研究的目的是指定所选择的方法以获得数学模型,该数学模型可模拟连续工业规模的饼干烤箱的功能。该模型包括对典型烘烤曲线的预测(产品温度升高和失水的动力学,影响烤箱整个长度的辐射动力学,对流和接触通量变化的动力学...),并且还整合了两个基本参数的预测最终产品特征:尺寸和表面颜色。这结合了先前研究中开发的经典传热传质模型(演绎建模方法)和两个人工神经网络模型(归纳建模方法),以便对烘焙过程中饼干颜色和厚度变化的动力学建模。由于尚未清楚地阐明和理解控制要建模的系统的基本物理化学原理(饼干表面颜色和尺寸在烘烤过程中的变化),因此ANN建模方法引起了极大的兴趣,因为过程数据与模型之间关系的功能形式是无需事先对涉及的潜在物理化学机制提出假设,就可以估算产品质量数据。

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