The feasibility of using Artificial Neural Network (ANN) models for application in thermal process calculations was studied. / For a better understanding of the effect of process parameters on the evaluation of thermal process, the accuracy of several formula methods (Steele & Board, Ball, Stumbo and Pham) were studied over a wide range of commercial conditions. A computer simulation based on finite difference method of numerical solutions of heat transfer to packaged foods in cylindrical containers was applied to obtain the time-temperature data for designed conditions (retort and initial temperatures, thermal diffusivity, package sizes and processing time). Moreover, the process time and process lethality from this simulation were used as the reference values for the purpose of comparison. The accuracy of methods was evaluated based on the variation of each parameter over the range of conditions employed in the study. / As the final goal of the study, a multi-layer ANN model was developed as an alternative to thermal process calculations. (Abstract shortened by UMI.)
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.30677 |
| Date | January 2000 |
| Creators | Khodaverdi Afaghi, Mahtab. |
| Contributors | Ramaswamy, H. S. (advisor) |
| Publisher | McGill University |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | English |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Format | application/pdf |
| Coverage | Master of Science (Department of Food Science and Agricultural Chemistry.) |
| Rights | All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated. |
| Relation | alephsysno: 001747406, proquestno: MQ64381, Theses scanned by UMI/ProQuest. |
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