|Table of Contents|

Evaluation on Tofu Processing Characteristics of Soybean Based on Neural Network(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2013年01期
Page:
93-100
Research Field:
Publishing date:

Info

Title:
Evaluation on Tofu Processing Characteristics of Soybean Based on Neural Network
Author(s):
XIE Lai-chao; SHEN Qun; ZHANG Xin-yan; GUO Shun-tang
College of Food Science and Nutrition Engineering，China Agricultural University，Beijing 100083,China
Keywords:
Soybean; Tofu; Neural network; Evaluation method
PACS:
TS205
DOI:
10.3969/j.issn.1000-9841.2013.01.022
Abstract:
A novel method of tofu processing characteristics of soybeans was established by analyzing the correlation between soybean cultivar’s physical-chemical characteristics and tofu qualities.The method was based on neural network,where significant correlational characteristics as input and tofu qualities as output.The results indicated that soluble protein content significantly positive-correlated with yield(r=0.743,p<0.01）,raw protein content significantly positive-correlated with adhesive（r=0.481，p<0.05）and springness(r=0.456,p<0.05)，while yield had significant correlation with total solid(r=0.466,p<0.05)and titratable acidity(r=-0.478,p<0.05).Tofu qualities made from different soybean cultivars were accurately predicted by the established neural network.Comparing to the experiment data,the relative error of yield,hardness and springiness of predicition data were 1.046%,3.05% and 8.49%,respectively.

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Last Update: 2013-02-20