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Sensor fusion for on-line monitoring of yoghurt fermentation
Linköpings universitet, Tekniska högskolan. Linköpings universitet, Institutionen för fysik, kemi och biologi, Teknisk biologi.ORCID-id: 0000-0001-9711-794X
2002 (engelsk)Inngår i: Journal of Biotechnology, ISSN 0168-1656, E-ISSN 1873-4863, Vol. 99, nr 3, s. 237-248Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

Measurement data from an electronic nose (EN), a near-infrared spectrometer (NIRS) and standard bioreactor probes were used to follow the course of lab-scale yoghurt fermentation. The sensor signals were fused using a cascade neural network: a primary network predicted quantitative process variables, including lactose, galactose and lactate, a secondary network predicted a qualitative process state variable describing critical process phases, such as the onset of coagulation or the harvest time. Although the accuracy of the neural network prediction was acceptable and comparable with the off-line reference assay, its stability and performance were significantly improved by correction of faulty data. The results demonstrate that on-line sensor fusion with the chosen analyzers improves monitoring and quality control of yoghurt fermentation with implications to other fermentation processes. ⌐ 2002 Elsevier Science B.V. All rights reserved.

sted, utgiver, år, opplag, sider
2002. Vol. 99, nr 3, s. 237-248
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URN: urn:nbn:se:liu:diva-44254DOI: 10.1016/S0168-1656(02)00213-4Lokal ID: 76123OAI: oai:DiVA.org:liu-44254DiVA, id: diva2:265116
Tilgjengelig fra: 2009-10-10 Laget: 2009-10-10 Sist oppdatert: 2019-01-22

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