Mathematical Modeling of the Film Influence on the Salting Time of Mozzarella Cheese in a Static and Dynamic System: Application of Artificial Neural Networks of the Multilayer Perceptron Type
Abstract:The NaCl and KCl diffusion in the film formed on the cheese surface during salting was simulated by the finite element method. The time and salts concentration values on the cheese surface were determined, tabulated, and presented to the multilayer perceptron neural network (MLP) for the regression modeling. The samples were divided into 70, 15 and 15% for training, testing, and validation, respectively. The networks with the best performance showed 5 to 12 hidden layers. The Tukey’s test showed that there was… Show more
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