Modeling the effect of vibration on the quality of stirred yogurt during transportation

다국어 초록 (Multilingual Abstract)

When transporting yogurt, vibrations and sharpmovements can damage its quality. This study developed amodel to connect the changes in yogurt quality with thetransportation distance as simulated by the total number ofvibrations. Linear regression analysis showed that therewas a significant negative correlation between the waterholding capacity and hardness of the yogurt over the sametransport distance (p\0.05). The yogurt vibration modelwas established by combining principal component analysiswith a Back-Propagation Artificial Neural Networkmodel. The number of training iterations was 2669, with acorrelation coefficient of 0.96611, indicating that the modelwas reliable. The optimal transportation distance wasdetermined to be within the range from 20 rpm for 8 h to100 rpm for 4 h.

참고문헌 (Reference)

1 Cheng HF, "Volatile flavor compounds in yogurt : a review" 50 : 938-950, 2010

2 Ko¨rzendo¨rfer A, "Vibration-induced particle formation during yogurt fermentation-effect of frequency and amplitude" 101 : 3866-3877, 2018

3 Salvador A, "Textural and sensory characteristics of whole and skimmed flavored set-type yogurt during long storage" 87 : 4033-4041, 2004

4 Shaker RRB, "Rheological properties of set yogurt during gelation process: II. Impact of incubation temperature" 56 : 622-625, 2001

5 Yang LL, "Research on quality evaluation of food cold chain logistics service based on PCA-BP neural networ" Shenzhen University 2016

6 Jaworska DB, "Relative importance of texture properties in the sensory quality and acceptance of natural yoghurts" 58 : 39-46, 2005

7 Mani-Lo´pez, E, "Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria" 97 : 2578-2590, 2014

8 Cai C, "Prediction Model of shelf life of yoghourt to vrious parameters during storage" Huazhong Agricultural University 2012

9 Devillers J, "Neural network in QSAR and drug design" Academic Press 1996

10 Fu RQ, "Modelling of the adsorption of bovine serum albumin on porous polyethylene membrane by back-propagation artificial neural network" 251 : 137-144, 2005

11 Hassan ANR, "Microstructure and rheology of yogurt made with cultures differing only in their ability to produce exopolysaccharides" 86 : 1632-1638, 2003

12 Karagu¨l-Yu¨ceer Y, Y, "Manufacturing Yogurt and Fermented Milks" Blackwell Publishing 265-278, 2006

13 Petchwattana N, "Influence of packaging material and storage time on physical, chemical and microbiological properties of set yogurt : A comparative study between modified biodegradable poly(lactic acid)and polypropylene" 11 : 1437-1449, 2016

14 Li C, "Influence of Lactobacillus plantarum on yogurt fermentation properties and subsequent changes during postfermentation storage" 100 : 2512-2525, 2017

15 Soukoulis C, "Industrial yogurt manufacture : monitoring of fermentation process and improvement of final product quality" 90 : 2641-2654, 2007

16 Lucey JA, "Formation and physical properties of acid milk gels : a review" 30 : 529-542, 1997

17 Sofu A, "Estimation of storage time of yogurt with artificial neural network modeling" 90 : 3118-3125, 2007

18 Das K, "Effects of new technology on the current manufacturing process of yogurt-to increase the overall marketability of yogurt" 108 : 69-80, 2019

19 Lucey JA, "Cultured dairy products : an overview of their gelation and texture properties" 57 : 77-84, 2004

20 Bringe NA, "Calcium chloride, temperature, preheat treatments and pH affect the rate of acid-induced aggregation of casein" 2 : 113-121, 1993

21 Khanmohammadi M, "Artificial neural network for quantitative determination of total protein in yogurt by infrared spectrometry" 91 : 47-52, 2009

22 Khanmohammadi M, "A novel technique based on diffuse reflectance nearinfrared spectrometry and back-propagation artificial neural network for estimation of partical size in TiO2 nano particle samples" 95 : 337-340, 2010