Stimulation for Discoloring Process of Xylitol Fermentation Broth

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Stimulation for Discoloring Process of Xylitol Fermentation Broth
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The discoloring process of xylitol fermentation broth was simulated by artificial neural networks(ANNS). The numbers of hidden units, learning rate and momentum factor on the neural networks training were surveyed by means of uniform design. Based on the

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XIE Xiao-lan, ZENG Ming-rong, CHEN Hong-wen, FANG Bai-shan. Stimulation for Discoloring Process of Xylitol Fermentation Broth[J]. Journal of Food Science and Biotechnology,2000,19(6).

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Copy Right：Editorial Board of Journal of Food Science and Biotechnology

Address：No. 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province,China PostCode：214122

Phone：0510-85913526 E-mail：xbbjb@jiangnan.edu.cn

Supported by:Beijing E-Tiller Technology Development Co., Ltd.

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