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Prediction method for growth of putrefying bacteria in modified atmosphere packaged fresh chilled beef

A technology for modified atmosphere packaging and spoilage bacteria, which is applied in biochemical equipment and methods, microbial determination/inspection, biological neural network model, etc., and can solve problems such as difficulty in predicting the growth of spoilage bacteria of fresh chilled beef in modified atmosphere packaging

Inactive Publication Date: 2014-07-09
SHANGHAI OCEAN UNIV
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Problems solved by technology

[0005] The purpose of the present invention is to provide a method for predicting the growth of spoilage bacteria in fresh and cooled beef in modified atmosphere packaging, which has solved the problem of difficulty in predicting the growth of spoilage bacteria in fresh and cooled beef in modified atmosphere packaging in the prior art

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  • Prediction method for growth of putrefying bacteria in modified atmosphere packaged fresh chilled beef
  • Prediction method for growth of putrefying bacteria in modified atmosphere packaged fresh chilled beef
  • Prediction method for growth of putrefying bacteria in modified atmosphere packaged fresh chilled beef

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Embodiment Construction

[0023] The principle and specific implementation of the present invention will be further described below in conjunction with the accompanying drawings.

[0024] The information processing function of the artificial neural network is composed of the input and output characteristics of the network neurons (activation characteristics), the topology of the network (the connection mode of the neurons), the size of the connection weight (synaptic connection strength) and the threshold of the neurons (visual determined for special connection rights). Neuron is the most basic part of the network, let x i (i=1,2,…,R) is the neuron input, w i (i=1,2,...,R) represents the connection weight between neurons, b=w 0 is the threshold, f is the activation function, and y is the output of the neuron, then there are:

[0025] y = f ( Σ i = 1 ...

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Abstract

The invention discloses a prediction method for growth of putrefying bacteria in modified atmosphere packaged fresh chilled beef. A BP (Back-Propagation) artificial neural network which comprises an input layer, a hidden layer and an output layer is adopted; the input layer comprises storage temperature, modified atmosphere proportion, strain and beef storage time for setting a prediction range; the strain can be selected from pseudomonas, lactic acid bacteria, brochothrix thermosphacta or coliform bacteria; the hidden layer is used for processing complex nonlinear relation between input data and output data; after optimization and comparison, the most accurate result can be obtained when 11 neuron nodes included in the hidden layer is determined; the output layer is the bacteria number of the putrefying bacteria in the required beef at a certain moment under a specific storage condition; adopted activation functions between layers are a hyperbolic tangent propagation function and a linear propagation function respectively; and training and learning are performed on the constructed BP artificial neural network by using data obtained by experiments, so that the bacteria numbers of the putrefying bacteria in the beef at different moments under different storage conditions are predicted.

Description

technical field [0001] The invention belongs to the technical field of food preservation, in particular to a method for predicting the growth of spoilage bacteria in fresh and cooled beef in modified atmosphere packaging. Background technique [0002] Beef is a highly perishable food, and the main spoilage bacteria in it are Pseudomonas, lactic acid bacteria, sasolothrix and coliform bacteria. In this regard, many businesses have adopted modified atmosphere packaging and low-temperature storage (0-8°C) storage methods to extend the shelf life of beef. High CO in Modified Atmosphere Packaging 2 The content can inhibit the growth of the most important aerobic spoilage bacteria - Pseudomonas, and a certain proportion of O 2 It can also maintain the bright red color of beef. At the same time, under low temperature conditions, the metabolic activities of most bacteria were also delayed. [0003] Therefore, predicting the growth of spoilage bacteria in fresh chilled beef in mo...

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12Q1/06G06F3/02G06N3/02
Inventor 李柏林肖海涛欧杰
Owner SHANGHAI OCEAN UNIV
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