Jove
Visualize
联系我们
JoVE
x logofacebook logolinkedin logoyoutube logo
关于 JoVE
概览领导团队博客JoVE 帮助中心
作者
出版流程编辑委员会范围与政策同行评审常见问题投稿
图书馆员
用户评价订阅访问资源图书馆顾问委员会常见问题
研究
JoVE JournalMethods CollectionsJoVE Encyclopedia of Experiments存档
教育
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab Manual教师资源中心教师网站
使用条款与条件
隐私政策
政策

相关概念视频

Physical Methods for Controlling Microbial Growth: Temperature01:23

Physical Methods for Controlling Microbial Growth: Temperature

952
Heat is a widely used method to control microbial growth by targeting and denaturing cellular proteins, thereby killing or inactivating microbes. This method's effectiveness is quantified using parameters such as the thermal death point (TDP), thermal death time (TDT), and decimal reduction time (D value). TDP represents the lowest temperature at which all microorganisms in a liquid suspension are eliminated within 10 minutes, whereas TDT is the time necessary to achieve sterilization at a...
952

您也可能阅读

相关文章

通过共同作者、期刊和引用图与本文相关的文章。

排序
Same author

Multigrain Bread: Impact of Germinated Grain Supplement on Phytochemical Profile and Technological and Nutritional Properties.

Foods (Basel, Switzerland)·2026
Same author

Hulled oat (Avena sativa var.Noni) and naked oat (Avena nuda var. Kamil): Distribution of selected secondary metabolites during germination.

Food chemistry·2025
Same author

Enrichment of the nutritional value of pea flour milling fractions through fermentation.

Food chemistry·2025
Same author

Contribution of Insoluble Bound Antioxidants from Germinated Seeds of Wheat and Spelt to the Nutritional Value of White Bread.

Molecules (Basel, Switzerland)·2023
Same author

Identification and Quantification of Selected Benzoxazinoids and Phenolics in Germinated Spelt (<i>Triticum spelta</i>).

Foods (Basel, Switzerland)·2023
Same author

Design Methodology for a Magnetic Levitation System Based on a New Multi-Objective Optimization Algorithm.

Sensors (Basel, Switzerland)·2023

相关实验视频

Updated: Jan 16, 2026

Chick ex ovo Culture and ex ovo CAM Assay: How it Really Works
17:23

Chick ex ovo Culture and ex ovo CAM Assay: How it Really Works

Published on: November 30, 2009

49.9K

人工智能控制巴氏杀菌软煮蛋的控制

Primož Podržaj1, Dominik Kozjek1, Gašper Škulj1

  • 1Laboratory for Mechatronics, Production Systems and Automation (LAMPA), Faculty of Mechanical Engineering, University of Ljubljana, 1000 Ljubljana, Slovenia.

Foods (Basel, Switzerland)
|September 27, 2025
PubMed
概括

本研究介绍了强化学习 (RL),用于食品加工中的精确热控制,特别是软煮蛋. 深度Q网络 (DQN) 算法提高了巴氏杀菌和准确度,优于传统方法.

科学领域:

  • 食品科学与技术 食品科学与技术
  • 人工智能的人工智能
  • 工艺控制工程 工艺控制工程

背景情况:

  • 精确的温度控制对于食品加工至关重要,特别是对于软煮蛋等物品的巴氏杀菌和.
  • 传统的控制方法,如模糊逻辑,在热过程中与不同的负载和环境条件作斗争.
  • 现有控制系统的局限性需要先进的方法来保持一致的食品质量.

研究的目的:

  • 使用人工智能开发和评估一种用于软煮蛋的新型热过程控制系统.
  • 解决传统控制器在管理巴氏杀菌和的精确温度要求方面的局限性.
  • 证明强化学习技术在食品热加工中优于传统方法的优势.

主要方法:

  • 实施强化学习 (RL) 代理,特别是深度Q网络 (DQN) 算法.
  • 在模拟环境中训练RL代理,以优化热过程管理.
  • 测试基于RL的控制器适应热容量,初始条件和环境因素的变化的能力.

主要成果:

  • 与传统方法相比,基于RL的控制器实现了显著改善的温度调节精度.
  • 该系统表现出强大的适应各种工艺条件,确保一致的巴氏杀菌和质量.
  • 实验验证证了拟议的人工智能驱动控制策略的增强性能和可靠性.
关键词:
人工智能控制温度控制人工智能的人工智能是人工智能.机器学习是机器学习.无菌化软煮的蛋 软煮的蛋强大的强化学习学习.

更多相关视频

In Ovo Feeding of Commercial Broiler Eggs: An Accurate and Reproducible Method to Affect Muscle Development and Growth
06:38

In Ovo Feeding of Commercial Broiler Eggs: An Accurate and Reproducible Method to Affect Muscle Development and Growth

Published on: September 20, 2021

2.9K
Chicken Embryo as an In Vivo Model to Revive Viable but Non-Culturable Pathogens
09:34

Chicken Embryo as an In Vivo Model to Revive Viable but Non-Culturable Pathogens

Published on: May 30, 2025

657

相关实验视频

Last Updated: Jan 16, 2026

Chick ex ovo Culture and ex ovo CAM Assay: How it Really Works
17:23

Chick ex ovo Culture and ex ovo CAM Assay: How it Really Works

Published on: November 30, 2009

49.9K
In Ovo Feeding of Commercial Broiler Eggs: An Accurate and Reproducible Method to Affect Muscle Development and Growth
06:38

In Ovo Feeding of Commercial Broiler Eggs: An Accurate and Reproducible Method to Affect Muscle Development and Growth

Published on: September 20, 2021

2.9K
Chicken Embryo as an In Vivo Model to Revive Viable but Non-Culturable Pathogens
09:34

Chicken Embryo as an In Vivo Model to Revive Viable but Non-Culturable Pathogens

Published on: May 30, 2025

657

结论:

  • 强化学习,特别是DQN,为食品工业中复杂的热过程控制提供了强大而适应性的解决方案.
  • 开发的RL系统为软煮蛋生产提供了卓越的温度管理,提高了产品的一致性和质量.
  • 这项研究强调了人工智能应用的潜力,可以彻底改变工业食品加工,提高效率和控制.