Sensory evaluation method for predicting fermented yogurt based on BP neural network

The invention relates to a sensory evaluation method for predicting fermented yogurt based on a BP neural network, having the following benefits: adopting a computer system with objective mechanical measurement as input and subjective sensory evaluation as output and realizing prediction via the acc...

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Bibliographic Details
Main Authors ZHANG BAILIN, WANG SONG, ZHAN HAINING
Format Patent
LanguageChinese
English
Published 04.08.2010
Subjects
CALCULATING
COMPUTER SYSTEMS BASED ON SPECIFIC COMPUTATIONAL MODELS
COMPUTING
COUNTING
INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES
MEASURING
PHYSICS
TESTING
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Summary:The invention relates to a sensory evaluation method for predicting fermented yogurt based on a BP neural network, having the following benefits: adopting a computer system with objective mechanical measurement as input and subjective sensory evaluation as output and realizing prediction via the accurate value measured by the instrument, thus not only reducing human input and lowering the evaluation cost, but also rapidly and accurately determining sensory evaluation result of fermented yogurt in real time. The method realizes that physicochemical index measurement replaces sensory evaluation detection and follows the development direction of the food industry. The method of the invention is simple and convenient, low in realization cost, easy for operation and result analysis, suitable for predicting preference sensory evaluation of various food after adaptability modification and wide in application field.
Bibliography:Application Number: CN20101130819