Application of artificial neural networks in the study of Mozzarella cheese salting

Abstract A highly efficient tool that has stood out in data processing and treatment is Artificial Neural Networks (ANNs). Self-organized maps (SOM), which is a type of ANNs, are easy-to-view computational models that simulate information processing and knowledge acquisition. Applying this tool, we analyzed the behavior of the film formed on the mozzarella cheese surface when subjected to salting by immersion. In order to reduce the amount of NaCl in the food, KCl was used as a partial substitute in adequate amounts, without causing sensory changes in the cheese. The diffusion of salts in the brine is caused by the transfer of sodium and potassium ions, induced by concentration gradient of these salts inside and outside the food. The application of artificial neural networks proved to be an effective tool in the evaluation of the influence of the film on the diffusion process of Na+ and K+ ions, in the mozzarella cheese salting.

摘要：在数据处理与分析领域崭露头角的高效工具之一为人工神经网络（Artificial Neural Networks，ANNs）。自组织映射（Self-organized maps，SOM）作为一类人工神经网络，是一类便于可视化的计算模型，可模拟信息处理与知识获取的过程。本研究借助该工具，分析了马苏里拉奶酪在浸没式盐渍过程中其表面形成的薄膜的行为特征。为降低食品中的氯化钠（NaCl）含量，研究采用适量氯化钾（KCl）作为部分替代盐，且不会对奶酪的感官品质造成不良影响。盐在盐渍液中的扩散过程，源于食品内外两类盐的浓度梯度所诱导的钠离子与钾离子的迁移行为。实验结果证实，人工神经网络可作为有效分析工具，用于评估马苏里拉奶酪盐渍过程中，表面薄膜对钠离子（Na+）与钾离子（K+）扩散过程的影响。