Industrial brewery modelling by using artificial network

被引：0
|
作者：
Assidjo, E. [1 ]
Yao, B. [1 ]
Amane, D. [1 ]
Ado, G. [1 ]
Azzaro-Pantel, C. [2 ]
Davin, A. [1 ]
机构：
[1] Laboratoire de Procédés Industriels de Synthèse et de l'Environnement, Département Génie Chimique et Agroalimentaire, Institut National Polytechnique Houphouët-Boigny, Yamoussoukro
[2] Laboratoire de Génie Chimique, Département Procédés et Systèmes Industriels, UMR CNRS 5503, Toulouse Cedex 1
来源：
Journal of Applied Sciences | 2006年 / 6卷 / 08期
关键词：
Artificial neural network; Brewery; Fermentation; Modelling;
D O I：
10.3923/jas.2006.1858.1862
中图分类号：
学科分类号：
摘要：
Fermentation is a complex phenomenon well studied which still provides challenges to brewers. In this study, artificial neural network, precisely multi layer perceptron and recurrent one were utilised for modelling either static (yeast quantity to add to wort for fermentation) or dynamic (fermentation process) phenomena. In both cases, the simulated responses are very close to the observed ones with residual biases inferior to 4.5%. Thus, ANN models present good predictive ability confirming the suitability of ANN for industrial process modelling. © 2006 Asian Network for Scientific Information.
引用
收藏
页码：1858 / 1862
页数：4
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