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. 2020 Mar 23;29(7):889-896.
doi: 10.1007/s10068-020-00741-7. eCollection 2020 Jul.

Modeling the effect of vibration on the quality of stirred yogurt during transportation

Anna Lu  1 , Xinxin Wei  1 , Ruikang Cai  1 , Shujun Xiao  1 , Haina Yuan  1 , Jinyan Gong  1 , Bingquan Chu  1 , Gongnian Xiao  1
Affiliations

Modeling the effect of vibration on the quality of stirred yogurt during transportation

Anna Lu et al. Food Sci Biotechnol. .

Abstract

When transporting yogurt, vibrations and sharp movements can damage its quality. This study developed a model to connect the changes in yogurt quality with the transportation distance as simulated by the total number of vibrations. Linear regression analysis showed that there was a significant negative correlation between the water holding capacity and hardness of the yogurt over the same transport distance (p < 0.05). The yogurt vibration model was established by combining principal component analysis with a Back-Propagation Artificial Neural Network model. The number of training iterations was 2669, with a correlation coefficient of 0.96611, indicating that the model was reliable. The optimal transportation distance was determined to be within the range from 20 rpm for 8 h to 100 rpm for 4 h.

Keywords: Artificial neural network model; Forward back propagation; Physical and chemical properties; Stirred yogurt.

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Conflict of interest statement

Conflict of interestAll authors declare that they have no conflict of interest.

Figures

Fig. 1
Fig. 1
Neural network structure
Fig. 2
Fig. 2
Effect of number of distance on the WHC, hardness, score of yogurt samples with Fourier fitting
Fig. 3
Fig. 3
Training error and target training curve for BP-ANN
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