PredictionImpactofVacuumDryingParametersonRiceTasteValuewithNeuralNetworkModelXuZemin1,WuWenfu2,YinLiyan21.CollegeofBiologicalScienceandTechnology,ChangChunUniversity,ChangChun,130022,China;2.CollegeofBiologicalandAgriculturalEngineering,JilinUniversity,ChangChun,130022,chinaAbstract:Processcontroloverricevacuumdryingdirectlyaffectsthetastequalityofdriedrice.Dryingtemperature,initialricemoisturecontentandvacuumdegreearethemainparametersthataffectrice-dryingprocess.Thispapermakesresearchonthechangelawoftastequalityofbrownriceversusdryingparametersduringvacuumdryingprocessthroughestablishmentofneuralnetworkmodelbetweenbrownricetastevalueanddryingparameters,whichwillprovidereferenceforobjectiveevaluationonricetaste,driedricequalityandthedesignofvacuumdryer.Theresultsshowthat,BPneuralnetworkmodelpredictstheaveragerelativeerrorof2.88%,correlationcoefficientof0.96,BPneuralnetworkcanserveasanewmodelfordescriptionofricetastevalueofvacuumdrying.Keywords:neuralnetwork;rice;vacuumdrying;tastequality;model1IntroductionRiceisaheatsensitivematerialanditsdryingprocesscontrolisextremelyimportant.Ifthedryingparametersareinappropriate,ricequalitywillbeadverselyaffected.Howtorealizeartificialintelligencecontrolofvacuumdryingprocessisthekeytoensurericetastequality[1-4].Thetasteisanimportantevaluationindexofricequality.Tastevalueisanindexthatreflectsthedegreeofricetaste,whichcanbemeasuredwithtasteanalyzer.Thelargertheindex,thebetterthetaste,withthemaximumvalueof100%.TasteanalyzerisatastemeasuringinstrumentdevelopedbyJapanesescholarsbyestablishmentofrelationshipbetweenthetasteandthephysicalandchemicalindicatorsofricecontent(amylose,protein,moistureandfattyacids)basedontheoryneuro-fuzzy[5].Thepapermakescorrectanalysisonthemainfactorsthatdeterminericetastebynearinfraredanalysismethodanddeterminesthetastevaluebasedontheaboveanalysisdataandthefunctionalvaluesmeasuredbyapplicationoffuzzytheoryandusingfoodtastemeasurementformularesolvedbyhumanneuralnetworkinformationprocessingsystem.2MaterialsandMethods2.1MaterialsandEquipmentsThetestriceisthenaturaldriedJijing91riceseedproducedfromGongzhulingJilinintheyear;MiniplantmillFZ102VacuumdryingovenZK-82A,maximumtemperatureof200℃,vacuumof60-2torr;Rotaryvanevacuumpump2XE-2;ElectronicbalanceAB-204E,accuracyof0.001g,thelargestweighingof210g;Vacuumdryingoven202-3,themaximumtemperatureof300℃,thermostatsensitivityof±0.1℃;HuskerCLS&JLG-1;ZhujismallHusker;BalanceJA10002,accuracyof0.01g;TasteanalyzerRCTA11A,manufacturerJapaneseSatake2.2TestMethod2.2.1Testricequality-orientedtreatmentThemeasuredmoisturecontentofJijing91testriceis14.2%(wb)at105℃accordingtoGB5497-85.3daysbeforethetest,thericemoisturecontentisadjustedtotherequiredvaluebyatomization.Thenthericeisenclosedintoadoublelayersplasticbagandturnedoveronceevery8hsothatthemoisturecontentisuniformandpreparationofasampleatspecifiedmoisturecontentfortestuse.Beforethetest,moisturecontentofthesamplewillbemeasuredbyovenmethod.WateraddingGwiscalculatedbythefollowingequation:(1)Where,Gw—Requiredwaterforpreparationriceofspecifiedqualityandmoisturecontent,ing;G1—Weightoftestrice,ing;M1—Moisturecontentoftestrice,in%(w.b.);M2—Moisturecontentofpreparedrice,in%(w.b.).2.2.2RiceVacuumdryingtestAfterquality-orientedtreatment,adjusttemperatureandvacuumofovenaccordingtothedesignplanfordrying.Weighasampleof200gwithascalean...