Study on visual judgment method of fermentation degree in industrialized bread production based on BP neural network

Authors

ZHAO Chun, College of Mechanical and Electrical Engineering, Fujian Agriculture and ForestryUniversity, Fuzhou, Fujian 350000 , China
CHEN Xue-yong, College of Mechanical and Electrical Engineering, Fujian Agriculture and ForestryUniversity, Fuzhou, Fujian 350000 , China
WU Shao-shuang, College of Mechanical and Electrical Engineering, Fujian Agriculture and ForestryUniversity, Fuzhou, Fujian 350000 , China
PANG Jie, College of Food Science, Fujian Agricultureand Forestry University, Fuzhou, Fujian 350000 , China

Abstract

Objective:A BP neural network model was established to accurately determine the maturity of dough fermentation.Methods:Used machine vision technology to collect and process the pictures of bread fermentation process, obtained the quantitative information of the pictures, and a prediction model was established for bread fermentation degree based on BP neural network. Taking the time, area, instantaneous velocity, expansion rate, gray value energy, gray value relationship, gray value uniformity and gray value contrast as the input neurons, the regression model of relevant parameters was established.Results:The correlation between the above characteristic parameters and the fermentation process of bread was determined, which can effectively characterize the fermentation degree of bread; The results show that the accuracy of the prediction model based on BP neural network is 88.41%.Conclusion:The model can accurately determine the degree of bread fermentation and effectively improve the quality consistency in industrial bread production.

Publication Date

7-7-2022

First Page

197

Last Page

202

DOI

10.13652/j.issn.1003-5788.2022.02.033

Recommended Citation

Chun, ZHAO; Xue-yong, CHEN; Shao-shuang, WU; and Jie, PANG (2022) "Study on visual judgment method of fermentation degree in industrialized bread production based on BP neural network," Food and Machinery: Vol. 38: Iss. 2, Article 33.
DOI: 10.13652/j.issn.1003-5788.2022.02.033
Available at: https://www.ifoodmm.cn/journal/vol38/iss2/33

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