FIELD: chemistry.
SUBSTANCE: invention can be used in the milk industry for predicting quality factors of whey and products from its fractionation. The method involves prediction from several indicators: titratable and active acidity, refraction index, total bacterial number. A multisensor system is used combined with computer processing of the sensor signals using artificial neural networks. The invention enables accurate prediction of quality of whey and products from its fractionation, intense analysis, obtaining results with relative error not greater than 1% when predicting active and titratable acidity and refraction index, 3% - when predicting total bacterial number.
EFFECT: improved prediction of quality factors.
1 dwg, 7 tbl, 1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PREDICTING STORAGE CAPABILITY OF CURDS WHEY AND FRACTIONATION PRODUCTS THEREOF | 2006 |
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RU2514115C2 |
