INVESTIGATION OF MALTING PROCESS USING ARTIFICIAL NEURAL NETWORK

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GHODSVALI A.; MOKHTARIAN M.; BAKHSHABADI H.; ARABAMERIAN F.

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Journal: Iranian Food Science and Technology Research Journal Year:2013 | Volume:9 | Issue:3 Page(s): 231-242

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Information Journal Paper

Title

INVESTIGATION OF MALTING PROCESS USING ARTIFICIAL NEURAL NETWORK

Author(s)

GHODSVALI A. | MOKHTARIAN M. | BAKHSHABADI H. | ARABAMERIAN F. | Issue Writer Certificate

Keywords

ARTIFICIAL NEURAL NETWORKQ2

MALTQ3

PREDICTIONQ2

Abstract

Malting is a complex biotechnological process that includes steeping; germination and drying of cereal grainsunder controlled conditions of temperature and humidity. In this research MALTing process parameters werepredict by modular neural network with different activation function included, logsig-logsig, tanh-tanh, logsigtanh, logsig-identity and tanh-identity. Steeping time (x1) and germination time (x2) were used as inputparameters and hot water extract (y1), MALTing yield (y2) and enzyme activity (b-Gluconase) (y3) were selected asoutput parameters. The results showed that using perceptron neural network with tanh-identity activationfunction had the best result among all of activation functions to predict effective parameters of MALTing process. As well, this network was able to predict hot water extract, MALTing yield and enzyme activity (b - Gluconase) with R2 value of 1, 0.984 and 0.995, respectively.

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APA: Copy

GHODSVALI, A., MOKHTARIAN, M., BAKHSHABADI, H., & ARABAMERIAN, F.. (2013). INVESTIGATION OF MALTING PROCESS USING ARTIFICIAL NEURAL NETWORK. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 9(3), 231-242. SID. https://sid.ir/paper/143616/en

Vancouver: Copy

GHODSVALI A., MOKHTARIAN M., BAKHSHABADI H., ARABAMERIAN F.. INVESTIGATION OF MALTING PROCESS USING ARTIFICIAL NEURAL NETWORK. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2013;9(3):231-242. Available from: https://sid.ir/paper/143616/en

IEEE: Copy

A. GHODSVALI, M. MOKHTARIAN, H. BAKHSHABADI, and F. ARABAMERIAN, “INVESTIGATION OF MALTING PROCESS USING ARTIFICIAL NEURAL NETWORK,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 9, no. 3, pp. 231–242, 2013, [Online]. Available: https://sid.ir/paper/143616/en

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