APPLICATION OF ARTIFICIAL NEURAL NETWORK TO PREDICTION OF CANTONESE SOY SAUCE BREWING AND CHANGING PATTERN CONCERNING TOTAL NITROGEN AND α-AMINO ACID NITROGEN

2010 ◽  
Vol 34 (6) ◽  
pp. 1982-1999 ◽  
Author(s):  
LAN YANG ◽  
MOU-MING ZHAO ◽  
HAI-FENG ZHAO ◽  
GUO-WAN SU ◽  
XIAN-LI GAO
Keyword(s):  
Neural Network ◽  
Artificial Neural Network ◽  
Amino Acid ◽  
Total Nitrogen ◽  
Soy Sauce ◽  
Amino Acid Nitrogen ◽  
Artificial Neural

Study on Classification of Soy Sauce by Electronic Tongue Technique Combined with Artificial Neural Network

2011 ◽  
Vol 76 (9) ◽  
pp. S523-S527 ◽  
Author(s):  
Qin Ou-Yang ◽  
Jie-Wen Zhao ◽  
Quan-Sheng Chen ◽  
Hao Lin ◽  
Xing-Yi Huang
Keyword(s):  
Neural Network ◽  
Artificial Neural Network ◽  
Electronic Tongue ◽  
Soy Sauce ◽  
Artificial Neural

Dynamic Changes in Biogenic Amine Content in the Traditional Brewing Process of Soy Sauce

2019 ◽  
Vol 82 (9) ◽  
pp. 1539-1545 ◽  
Author(s):  
JIA LI ◽  
HAIZHI HUANG ◽  
WEI FENG ◽  
RONGFA GUAN ◽  
LINAN ZHOU ◽  
...  
Keyword(s):  
Amino Acid ◽  
Biogenic Amines ◽  
Total Nitrogen ◽  
Ammonium Salt ◽  
Biogenic Amine ◽  
Early Stage ◽  
Control Point ◽  
Soy Sauce ◽  
Total Acid ◽  
Amino Acid Nitrogen

ABSTRACT A high concentration of biogenic amines have been reported to be hazardous for human health. This article is an analytical report on one lot to identify the changes of biogenic amines in each period of soy sauce brewing and clarify the key control point for biogenic amine production. The content of putrescine, cadaverine, spermidine, spermine, tryptamine, phenylethylamine, histamine, serotonin, tyramine, and agmatine was detected in the koji-making and fermenting process. The content of putrescine increased from 27.11 ± 1.05 to 185.86 ± 1.18 mg/kg in the koji-making process, indicating that putrescine is the main biogenic amine produced by microbes in this period. The content of tryptamine increased to the highest value of 581.77 ± 36.38 mg/L on day 24 of the fermenting process and then decreased rapidly to 81.98 ± 0.20 mg/L at the end (day 122). In addition, histamine and tyramine reached the highest values (486.91 ± 24.67 and 180.84 ± 2.32 mg/L, respectively) after 52 days of fermentation, followed by a decrease to 287.24 ± 15.00 and 144.67 ± 3.61 mg/L, respectively, at the end of the fermenting process. The samples were further characterized by the analysis of other indices, including the content of water, salt, soluble saltless solids, crude fat, total acid, amino acid nitrogen, total nitrogen, and ammonium salt. The content of soluble saltless solids decreased from 9.28 ± 0.16 to 5.30 ± 1.40 g/100 g during the first 38 days of fermentation, followed by an increase to 14.68 ± 1.12 g/100 g during the last 84 days. The content of total acid, crude fat, amino acid nitrogen, total nitrogen, and ammonium salt all increased rapidly in the early stage of the fermenting process and then slowed down.

Artificial Neural Network for Prediction of Total Nitrogen and Phosphorus in US Lakes

2019 ◽  
Vol 145 (6) ◽  
pp. 04019032 ◽  
Author(s):  
Tadesse A. Sinshaw ◽  
Cristiane Q. Surbeck ◽  
Hakan Yasarer ◽  
Yacoub Najjar
Keyword(s):  
Neural Network ◽  
Artificial Neural Network ◽  
Total Nitrogen ◽  
Nitrogen And Phosphorus ◽  
Artificial Neural
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