Abstract

Introduction. Artificial neural networks are a popular tool of contemporary research and technology, including food science, where they can be used to model various technological processes. The present research objective was to develop an artificial neural network capable of predicting the content of isogumulone in a hop extract at given technological parameters of the rotary pulse generator. Study objects and methods. The mathematical modeling was based on experimental data. The isogumulone content in the hop extract I (mg/dm3) served as an output parameter. The input variables included: processing temperature t (°C), rotor speed n (rpm), processing time  (min), and the gap between the rotor teeth and stator s (mm). Results and discussion. The resulting model had the following parameters: two hidden layers, 30 neurons each; neuron activation function – GELU; loss function – MSELoss; learning step – 0.001; optimizer – Adam; L2 regularization at 0.00001; training set of four batches, 16 records each; 9,801 epochs. The accuracy of the artificial neural network (1.67%) was defined as the mean relative error. The error of the regression model was also low (2.85%). The neural network proved to be more accurate than the regression model and had a better ability to predict the value of the output variable. The accuracy of the artificial neural network was higher because it used test data not included in the training. The regression model when tested on test data showed much worse results. Conclusion. Artificial neural networks proved extremely useful as a means of technological modeling and require further research and application.

Keywords

Artificial neural network, modeling, rotary-pulsating apparatus, beer, hop

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