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Modeling the water uptake by chicken carcasses during cooling by immersion

Abstract : In this study, water uptake by poultry carcasses during cooling by water immersion was modeled using artificial neural networks. Data from twenty-five independent variables and the final mass of the carcass were collected in an industrial plant to train and validate the model. Different network structures with one hidden layer were tested, and the Downhill Simplex method was used to optimize the synaptic weights. In order to accelerate the optimization calculus, Principal Component Analysis (PCA) was used to preprocess the input data. The obtained results were: i) PCA reduced the number of input variables from twenty-five to ten; ii) the neural network structure 4-6-1 was the one with the best result; iii) PCA gave the following order of importance: parameters of mass transfer, heat transfer, and initial characteristics of the carcass. The main contributions of this work were to provide an accurate model for predicting the final content of water in the carcasses and a better understanding of the variables involved.
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https://hal.univ-lorraine.fr/hal-03097456
Contributor : Rafael Luan Canevesi <>
Submitted on : Tuesday, January 5, 2021 - 12:56:24 PM
Last modification on : Thursday, January 21, 2021 - 3:26:07 AM

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Tiago Dias Martins, Túlio Klassen, Rafael Luan Canevesi, Rodrigo Augusto Barella, Lucio Cardozo Filho, et al.. Modeling the water uptake by chicken carcasses during cooling by immersion. Ciência e Tecnologia de Alimentos, Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2011, 31 (3), pp.571-576. ⟨10.1590/S0101-20612011000300004⟩. ⟨hal-03097456⟩

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