Please use this identifier to cite or link to this item: http://hdl.handle.net/20.500.12258/18241
Title: Using neural network technologies to assess the quality characteristics of food
Authors: Sadovoy, V. V.
Садовой, В. В.
Keywords: Neural network technologies;Quality characteristics of food
Issue Date: 2021
Publisher: IOP Publishing Ltd
Citation: Sadovoy, V.V., Voblikova, T.V., Morgunova, A.V. Using neural network technologies to assess the quality characteristics of food // IOP Conference Series: Earth and Environmental Science. - 2021. - Том 852. - Выпуск 127. - Номер статьи 012088. - DOI 10.1088/1755-1315/852/1/012088
Series/Report no.: IOP Conference Series: Earth and Environmental Science
Abstract: A method for assessing the recipe composition of multicomponent food products (for example, meat products) based on the results of studying the chemical and amino acid compositions of final products has been developed. The proposed method is based on the use of artificial intelligence to create a data array using neural networks and the assessment of compositions by cluster analysis of Kohonen networks-to determine the compliance of the recipe composition with the technical documentation indicators.
URI: http://hdl.handle.net/20.500.12258/18241
Appears in Collections:Статьи, проиндексированные в SCOPUS, WOS

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