Through factor analysis of using the data set of surimi extrusion product properties,the results showed that former 5 components contributed 89.732% to the product and the contribution rate of the 5 components was 47.220%,16.823%,13.346%,6.775% and 5.568% respectively.Subsequently,A BP-ANN model was established in MATLAB to simulate the relationships between running parameters of heating temperature of barrel III,screw speed and feed motor speed with 5 components mentioned above.The optimal running parameters for heating temperature,screw speed and feed motor speed was 172.0 ℃,219r/min,8.2 r/min,respectively.
ZHANG Jian-you
,
LIU Min
,
WANG Jia-wen
,
LIN Long
,
DING Yu-ting
. Optimization of surimi extrusion product by factor analysis and BP artificial neural network[J]. Food and Fermentation Industries, 2014
, 40(01)
: 124
-129
.
DOI: 10.13995/j.cnki.11-1802/ts.2014.01.021
