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5 results for “Processed Cheese”
Figure 5. Sensory score and period of storage for processed cheese-Time-Delay Artificial Neural Network Computing Models for Predicting Shelf Life of Processed Cheese
<p>R2 was found to be 96.5 percent of the total variation as explained by sensory scores. Period<br> of storage (days) for which the processed cheese has been in the shelf can be determined based on<br> sensory score (Fig. 5).</p>
Figure 4. Comparison of ASS and PSS for multilayer model R-Time-Delay Artificial Neural Network Computing Models for Predicting Shelf Life of Processed Cheese
<p>TDNN models with single and multi layers were developed taking soluble nitrogen, pH,<br> standard plate count, yeast & mould count, spore count as input parameters, and sensory score as<br> output parameter for predicting the shelf life of processed cheese stored at 30o C. Mean Square<br> Error, Root Mean Square Error, Coefficient of Determination and Nash - Sutcliffo Coefficient were<br> used in order to compare the prediction ability of the developed TDNN models. Regression<br> equations were developed for predicting the shelf life of processed cheese, which came out as 28.25<br> days. Since, predicted value is close to the experimentally determined shelf life of 30 days, hence<br> from the study it can be concluded that TDNN artificial neural network models are quite efficient in<br> predicting shelf life of processed cheese.</p>
Figure 2. Training pattern of TDNN models-Time-Delay Artificial Neural Network Computing Models for Predicting Shelf Life of Processed Cheese
<p>The Neural Network Toolbox under MATLAB software was used for developing the TDNN<br> models. Training pattern of TDNN models is presented in Fig.2.</p>
Figure 1. Inputs and output parameters for TDNN models-Time-Delay Artificial Neural Network Computing Models for Predicting Shelf Life of Processed Cheese
<p>The data consisted of 36 samples, which were divided into two subsets, i.e., 30 used for<br> training the network and 6 for testing the TDNN models. Soluble nitrogen, pH, standard plate<br> count, yeast & mould count, and spore count were taken as input parameters, and sensory score as<br> output parameter for developing TDNN single and multilayer models (Fig.1).</p>
Figure 3. Comparison of ASS and PSS single layer model-Time-Delay Artificial Neural Network Computing Models for Predicting Shelf Life of Processed Cheese
<p>TDNN models with single and multi layers were developed taking soluble nitrogen, pH,<br> standard plate count, yeast & mould count, spore count as input parameters, and sensory score as<br> output parameter for predicting the shelf life of processed cheese stored at 30o C. Mean Square<br> Error, Root Mean Square Error, Coefficient of Determination and Nash - Sutcliffo Coefficient were<br> used in order to compare the prediction ability of the developed TDNN models. Regression<br> equations were developed for predicting the shelf life of processed cheese, which came out as 28.25<br> days. Since, predicted value is close to the experimentally determined shelf life of 30 days, hence<br> from the study it can be concluded that TDNN artificial neural network models are quite efficient in<br> predicting shelf life of processed cheese.</p>
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These curated guides explain access requirements, typical timelines, costs, and reuse considerations for widely used research datasets.
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