Predicting the Respiration Rate of Papaya (Carica papaya L.) Using Different Models

被引：0

作者：

Hu, Chang-Ying ^{[1
]}

Liu, Yong-Jie ^{[1
]}

Hou, Mei-Ling ^{[1
]}

Wu, Yu-Mei ^{[2
]}

Wang, Zhi-Wei ^{[2
]}

机构：

[1] Jinan Univ, Dept Food Sci & Engn, Guangzhou 510632, Guangdong, Peoples R China

[2] Jinan Univ, Packaging Engn Inst, Zhuhai 519070, Peoples R China

来源：

MEDICAL MATERIALS AND ENGINEERING | 2012年 / 140卷

关键词：

Papaya; respiration model; chemical kinetics; artificial neural network; enzyme kinetics; respiration rate; CHEMICAL-KINETICS; ENZYME-KINETICS; FRUIT;

D O I：

10.4028/www.scientific.net/AMM.140.400

中图分类号：

R318 [生物医学工程];

学科分类号：

0831 ;

摘要：

The modellings of the respiration rate of papaya by using enzyme kinetics, chemical kinetics and artificial neural network (ANN) were developed respectively, and all the models were parameterized with experimental data obtained at temperatures of 8, 18 and 28 degrees C by the closed system method for comparison. The ANN model was thought to be the best after being evaluated by the mean absolute percentage error (MAPE) and the two-tailed Pearson correlation coefficient r. The study demonstrated that the ANN model and the chemical kinetic model can be applied to the prediction of papaya's respiration rate.

引用

页码：400 / +

页数：2

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