A NEURAL-NETWORK CORRELATION FOR THE VARIATION OF VISCOSITY OF SUCROSE AQUEOUS-SOLUTIONS WITH TEMPERATURE AND CONCENTRATION

被引：21

作者：

BOUCHARD, C

GRANDJEAN, BPA

机构：

[1] UNIV LAVAL,DEPT GENIE CHIM,QUEBEC CITY,PQ G1K 7P4,CANADA

[2] UNIV LAVAL,DEPT GENIE CIVIL,QUEBEC CITY,PQ G1K 7P4,CANADA

来源：

FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1995年 / 28卷 / 01期

关键词：

D O I：

10.1016/S0023-6438(95)80029-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A neural network-based model has been developed in order to predict the variation of viscosity of sucrose aqueous solutions with temperature [O less than or equal to T(degrees C) less than or equal to 80] and with concentration [O less than or equal to c (g/kg) less than or equal to 750]. 623 data taken from liter value and standard deviation of the relative prediction error are 0.09% and 1.0% respectively. The model, which results in a set of simple equations, could be easily implemented.

引用

页码：157 / 159

页数：3

共 12 条

[1] USE OF NEURAL NETS FOR DYNAMIC MODELING AND CONTROL OF CHEMICAL PROCESS SYSTEMS [J].