Figure 1. Inputs and output parameters for TDNN models-Time-Delay Artificial Neural Network Computing Models for Predicting Shelf Life of Processed Cheese
| Main Authors: | Sumit Goyal, Gyanendra Kumar Goyal |
|---|---|
| Format: | info Image |
| Bahasa: | eng |
| Terbitan: |
, 2012
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| Subjects: | |
| Online Access: |
https://www.edusoft.ro/brain/index.php/brain/issue/view/21 |
Daftar Isi:
- The data consisted of 36 samples, which were divided into two subsets, i.e., 30 used for training the network and 6 for testing the TDNN models. Soluble nitrogen, pH, standard plate count, yeast & mould count, and spore count were taken as input parameters, and sensory score as output parameter for developing TDNN single and multilayer models (Fig.1).