APPLICATION OF ARTIFICIAL NEURAL NETWORK TO PREDICTION OF CANTONESE SOY SAUCE BREWING AND CHANGING PATTERN CONCERNING TOTAL NITROGEN AND a-AMINO ACID NITROGEN

作者：Yang, Lan; Zhao, Mou Ming^*; Zhao, Hai Feng; Su, Guo Wan; Gao, Xian Li

来源：Journal of Food Process Engineering, 2011, 34(6): 1982-1999.

DOI：10.1111/j.1745-4530.2010.00588.x

• Acid protease
• Acidic protease
• Aging time
• Alpha-amino acids
• Change of time
• Key factors
• Neutral protease
• Total nitrogen

In the present study, the artificial neural network was used to predict the brewing of traditional Cantonese soy sauce and its changing pattern with regard to total nitrogen (TN) anda-amino acidic nitrogen (AN). The effects of parameters during brewing on the contents of TN and AN were modeled by various networks. After the 7-40-2 network was determined statistically, it was used to extract the possible correlations between TN and AN, and the relative significance of some factors. It was found that the change of TN and AN contents with the change of time and acidic protease activity was strongly correlated with an R value of 0.9848 and 0.9916, respectively. As for the relative significances of inputs, aging time is the key factor for both outputs during the moromi aging. And for other inputs, it was temperature > pH > neutral protease activity > acid protease activity for TN, and temperature > acidic protease activity > neutral protease activity > pH for AN, respectively.

• 出版日期2011-12
• 单位广东轻工职业技术学院; 华南理工大学