正交与神经网络优化菠萝蜜最少加工保鲜工艺

The Orthogonal and Neural Network Optimize the Minimally Processed Jackfruit of Preservation Technology

正交试验与BP人工神经网络模型优选菠萝蜜最少加工保鲜的工艺条件。以贮藏时间及感官评分为指标,结合正交试验与人工神经网络方法,考察CaCl_2浓度、壳聚糖浓度、气调包装成分及比例对贮藏保鲜工艺的影响。BP神经网络模型优化工艺为CaCl_2浓度0.30%,壳聚糖浓度0.75%、气调包装成分及比例5%CO_2+15%O_2+80%N_2;正交试验优选的工艺条件为CaCl_2浓度0.30%,壳聚糖浓度0.50%、气调包装成分及比例5%CO_2+15%O_2+80%N_2;前者的感官评分高于后者。

Orthogonal experiment with BP artificial neural network model is preferably minimally processed jackfruit preservation process conditions.In storage days and sensory score for the index, and orthogonal experiment with artificial neural network to study CaCl2 concentration, concentration of chitosan, modified atmosphere packaging components and affect the ratio of Storage Technology.BP neural network model to optimize the process of CaCl2 concentration of 0.3% chitosan concentration of 0.75 %,the proportion of modified atmosphere packaging components and 5 % CO2＋15 % O2＋80%N2;orthogonal test process conditions for the CaCl2 concentration of 0.4 % chitosan concentration of 0.65 %,the proportion of modified atmosphere packaging components and 5%CO2＋15%O2＋80%N2;former sensory score than the latter.