Artificial neural network modelling of juice viscosity.
I have a lot of data on the viscosity of a lot of juices and I need to learn how i can use the artificial neural network to prediction of the viscosity other juices
The use of ANN is good idea when the behavior is very complex, in the case of physical properties sometimes is complex, sometimes not. Also you need to know the class of ANN do you like to use. If you like i sending to you several work about the use of ANN for physical properties prediction in foods
Dear Prof. José Alberto Gallegos-Infante
Thank you very much for your response
And I hope that you sent to me any information on this subject
dear Dr Ashraf.... if u want to use ANN for predicting the viscosity u can proceed with feedforward back propagation type network with single neuron. and if not satisfied with that u can change the no of layers or no of neuron in the network... hope it will help u in network selection. i m here for any kind of help on ANN
Dear Dr. Shahzad Faisal
Thank you very much for your response
You may alternatively consider a linear or linearized correlation-based approach. Juice viscosity can be correlated with measurable variables through parameter-based models which are not explicitly accounted for by artificial neural network algorithms. Since it is often necessary to keep juice well-mixed to ensure homogeneity, the mixer may be adapted to provide real-time torque measurements to be related with off-line viscosity data obtained trough laboratory essays. The correlation parameters can be estimated through the recursive least squares algorithm with forgetting factor. A small level of sinusoidal excitation of the agitation speed can be found helpful. For an investigation based at a related estimation strategy, developed for the energetic optimization and adaptive control of aerobic fermenters, you may check: C.M.G.A. Queirós, "Controlo do Oxigénio Dissolvido em Fermentadores para Minimização de Energia Consumida", MSc Thesis, Instituto Superior Técnico, Universidade Técnica de Lisboa (Lisbon), 1997 (in Portuguese):
Thesis Controlo do Oxigénio Dissolvido em Fermentadores para Minimi...
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