USE OF INTELLECTUAL TECHNOLOGIES FOR QUALITY CONTROL OF CURD

• Main Authors: M. M. Blagoveshchenskaya, G. R. Davydova, N. A. Semina, I. G. Blagoveshchenskii
• Format: Article
• Language: Russian
• Published: Voronezh state university of engineering technologies 2015-01-01
• Series: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
• Subjects: производство творога; нейросетевое моделирование; программно-аппаратный комплекс; контроль качества; органолептические показатели
• Online Access: https://www.vestnik-vsuet.ru/vguit/article/view/272

In this article, we consider additional method of quality control of curds by organoleptic properties. Method consists in construction of neural network model to estimate quality of curds by input and output parameters. Quality control of curds by organoleptic properties is not necessary according to state standard specification, therefore we use exemplary 5-score scale for organoleptic estimation. Author gives an example of fundamental operation which is necessary for neural networks projection and gives recommendation for integrated hardware/software solution design. This method makes easier quality control of final product because operator can react on digression in the technological process in proper time (use data recommended by neural network), predict quality of final product in case when technological parameters deviate from the norm.