Software packages for food engineering needs

Abakarov, Alik (2011). Software packages for food engineering needs. En: "2nd International Conference on Biotechnology and Food Science", April 1-3, Bali Island, Indonesia.. ISBN 2010-4618.

Descripción

Título: Software packages for food engineering needs
Autor/es:
  • Abakarov, Alik
Tipo de Documento: Ponencia en Congreso o Jornada (Artículo)
Título del Evento: 2nd International Conference on Biotechnology and Food Science
Fechas del Evento: April 1-3
Lugar del Evento: Bali Island, Indonesia.
Título del Libro: International Proceedings of Chemical, Biological and Enviromental Engineering
Fecha: 7 Mayo 2011
ISBN: 2010-4618
Volumen: 7
Materias:
Palabras Clave Informales: sophisticated software; thermal food processing; enzyme kinetics; artificial neural networks; adaptive random search.
Escuela: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Departamento: Ingeniería Rural [hasta 2014]
Licencias Creative Commons: Reconocimiento - Compartir igual

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URL Oficial: http://www.ipcbee.com/vol7.htm

Resumen

The graphic user interface (GUI) software packages “ANNEKs” and “OPT-PROx” are developed to meet food engineering needs. “OPT-RROx” (OPTimal PROfile) is software developed to carry out thermal food processing optimization based on the variable retort temperature processing and global optimization technique. “ANNEKs” (Artificial Neural Network Enzyme Kinetics) is software designed for determining the kinetics of enzyme hydrolysis of protein at different initial reaction parameters based on the Artificial Neural Network’s and adaptive random search algorithm. The “OPT-PROx” software was successfully tested on the real thermal food processing problems, and has demonstrated a significant advantage over the traditionally used constant temperature processes in terms of total processing time and final product quality. The “ANNEKs” software can be effectively used for process design of enzyme hydrolysis of protein. The proposed in this research user friendly dialogue software can be useful for food scientists and engineers.

Más información

ID de Registro: 7756
Identificador DC: http://oa.upm.es/7756/
Identificador OAI: oai:oa.upm.es:7756
Depositado por: Alik Abakarov
Depositado el: 27 Jun 2011 06:40
Ultima Modificación: 20 Abr 2016 16:48
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