crta
Hrvatska znanstvena Sekcija img
bibliografija
3 gif
 Home
 About the project
 FAQ
 Contact
4 gif
Browsing
Basic search
Advanced search
Statistical data
Other bibliographies
Similar projects
 Catalogues and databases

Bibliographic record number: 762947

Journal

Authors: Benković, Maja; Jurinjak Tušek, Ana; Belščak-Cvitanović, Ana; Lenart, Andrzej; Domian, Ewa; Komes, Draženka; Bauman, Ingrid
Title: Artificial neural network modelling of changes in physical and chemical properties of cocoa powder mixtures during agglomeration
Source: Journal of food science and technology (0022-1155) 64 (2015), 1; 140-148
Paper type: article
Keywords: artificial neural network; agglomeration; cocoa powder; physical properties; chemical properties
Abstract:
An artificial neural network (ANN) which predicts the influence of agglomeration process parameters on physical and chemical properties of cocoa powder mixtures simultaneously, was developed. Cocoa powder mixtures were formulated with cocoa powders of different fat content (10-12 g/100g and 16-18 g/100g) and various sweeteners (carbohydrate sweeteners, sugar alcohols, intense sweeteners, bulking agents) and then subjected to agglomeration. For the design of ANN, agglomeration conditions (added water and agglomeration duration) and mixture composition (fat content, sweeteners content and bulking agent content) were used as input variables, and selected physical (Sauter diameter, bulk density, porosity, Chroma wettability and solubility) and chemical (total phenolic content and antioxidant capacity) properties as output variables. Based on the experimental data, agglomerated cocoa mixtures formulated with cocoa powder containing higher fat content (16-18 g/100g) exhibited higher Sauter diameter, but poorer wettability and lower polyphenolic content and antioxidant capacity. The presented ANN model accurately predicts the effect of the five input parameters simultaneously on the output parameters (training R2=0.969 ; test R2=0.945 ; validation R2=0.934). Global sensitivity analysis revealed that the amount of water added during the agglomeration process influenced both physical and chemical properties of the agglomerated cocoa powder mixtures the most.
Original language: ENG
Citation databases: Current Contents Connect (CCC)
Scopus
SCI-EXP, SSCI i/ili A&HCI
Science Citation Index Expanded (SCI-EXP) (sastavni dio Web of Science Core Collectiona)
Category: Znanstveni
Research fields:
Food processing technology
URL: http://www.sciencedirect.com/science/article/pii/S0023643815003771
http://dx.doi.org/10.1016/j.lwt.2015.05.028
Broj citata:
Altmetric:
DOI: 10.1016/j.lwt.2015.05.028
URL cjelovitog rada:
Google Scholar: Artificial neural network modelling of changes in physical and chemical properties of cocoa powder mixtures during agglomeration
Contrib. to CROSBI by: Maja Benkovic (mbenkovic@pbf.hr), 27. Svi. 2015. u 10:40 sati



  Print version   za tiskati


upomoc
foot_4