期刊名称：IAENG International Journal of Computer Science
印刷版ISSN：1819-656X
电子版ISSN：1819-9224
出版年度：2021
卷号：48
期号：4
语种：English
出版社：IAENG - International Association of Engineers
摘要：The aim of this study was to investigate a wheat bun aseptic packaging technology and to develop a BP neural network to predict shelf life. This study can be considered to be a technical reference for the industrial production of bun. After cooling and ultra-violet sterilization, steamed buns were packaged aseptically. Then buns were exposed to 3.0 kGy doses of Cobalt-60 gamma irradiation for 120 seconds. The aseptically packaged buns were then stored at 4°C and 15°C respectively. The bacterial count, textural characteristics, and color of samples under different storage conditions were measured at different times. The results showed that the shelf life of bun stored at 15°C and 4°C was 10 days and 20 days, respectively. A predictive shelf-life model based on back-propagation neural network predicted the shelf lives of aseptically packaged bun stored at 4°C or 15°C with 99.4% accuracy. This BP neural network provides a theoretical basis for the prediction of shelf life of industrial produced bun.
关键词：Aseptic packaging;back propagation (BP) neural network;shelf life;wheat bun
