The Prediction of Pectin Viscosity Using Machine Learning Based on Physical Characteristics—Case Study: Aglupectin HS-MR
Przemysław Siejak,
Krzysztof Przybył,
Łukasz Masewicz
et al.
Abstract:In the era of technology development, the optimization of production processes, quality control and at the same time increasing production efficiency without wasting food, artificial intelligence is becoming an alternative tool supporting many decision-making processes. The work used modern machine learning and physical analysis tools to evaluate food products (pectins). Various predictive models have been presented to estimate the viscosity of pectin. Based on the physical analyses, the characteristics of the… Show more
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