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doctoral thesis
Development of artificial neural network models based on near-infrared spectroscopy for the grape skin composting evaluation
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:850801
Sokač Cvetnić, Tea
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Measurement, Regulation and Automatisation

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Sokač Cvetnić, T. (2024). Development of artificial neural network models based on near-infrared spectroscopy for the grape skin composting evaluation (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:850801

Sokač Cvetnić, Tea. "Development of artificial neural network models based on near-infrared spectroscopy for the grape skin composting evaluation." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:850801

Sokač Cvetnić, Tea. "Development of artificial neural network models based on near-infrared spectroscopy for the grape skin composting evaluation." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:850801

Sokač Cvetnić, T. (2024). 'Development of artificial neural network models based on near-infrared spectroscopy for the grape skin composting evaluation', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 14 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:850801

Sokač Cvetnić T. Development of artificial neural network models based on near-infrared spectroscopy for the grape skin composting evaluation [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2024 July 14] Available at: https://urn.nsk.hr/urn:nbn:hr:159:850801

T. Sokač Cvetnić, "Development of artificial neural network models based on near-infrared spectroscopy for the grape skin composting evaluation", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:850801

Metadata
TitleDevelopment of artificial neural network models based on near-infrared spectroscopy for the grape skin composting evaluation
Title (croatian)Razvoj modela umjetnih neuronskih mreža temeljenih na bliskoj infracrvenoj spektroskopiji za procjenu učinkovitosti kompostiranja pokožice grožđa
AuthorTea Sokač Cvetnić
MentorAna Jurinjak Tušek (mentor)
Committee memberIvana Radojčić Redovniković (predsjednik povjerenstva)
Committee memberTamara Jurina (član povjerenstva)
Committee memberTamara Jakovljević (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
(Laboratory for Measurement, Regulation and Automatisation)
Zagreb
Defense date and country2024, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Universal decimal classification
(UDC)		663 - Industrial microbiology. Industrial mycology. Zymurgy, fermentation industry. Beverage industry. Stimulant industry
Abstract
During the vine production, huge amounts of waste (grape pomace) are generated. The grape pomace can be used as a substrate for the composting process. The composting process is an aerobic, biological process in which organic matter is degraded in the presence of water, oxygen, and microorganisms. The efficiency of the composting process can be monitored through a few variables (such as moisture and dry matter content, organic carbon content and ash, carbon-nitrogen ratio, pH value), but these analyses are time-consuming. In the last few years, the use of near-infrared spectroscopy has been noted as a fast, non-destructive method for on-line monitoring the composting process. The aim of this doctoral thesis is the development of artificial neural networks models using chemometric tools based on the near infrared data for the evaluation of the efficiency of the composting process in laboratory reactors.
Abstract (croatian)
Prilikom proizvodnje vina nastaje velika količina otpada, odnosno komina grožđa koja se može procesom kompostiranja prevesti u stabilan produkt. Proces kompostiranja je aeroban biološki proces tijekom kojeg dolazi do razgradnje organskih tvari u prisustvu vode, kisika i mikroorganizama. S obzirom da se učinkovitost procesa kompostiranja prati putem nekoliko varijabli (poput udjela vlage i suhe tvari, udjela organskog ugljika i pepela, omjera ugljika i dušika, pH vrijednosti) čije analize zahtijevaju dosta vremena, u posljednje vrijeme često se spominje upotreba blisko infracrvene spektroskopije kao brze, nedestruktivne metode za on-line praćenje učinkovitosti procesa kompostiranja. Cilj predložene teme ove doktorske disertacije je razvoj modela umjetnih neuronskih mreža primjenom kemometrijskih alata na temelju podataka dobivenih blisko infracrvenom spektroskopijom za procjenu učinkovitosti procesa kompostiranja pokožice grožđa u laboratorijskim reaktorima.
Keywords
Keywords (croatian)
Languageenglish
URN:NBNurn:nbn:hr:159:850801
Promotion2024
Study programmeTitle: Postgraduate PhD Study in Nutrition
Study programme type: university
Study level: postgraduate
Academic / professional title: doktor/doktorica znanosti, područje biotehničkih znanosti, polje nutricionizam (doktor/doktorica znanosti, područje biotehničkih znanosti, polje nutricionizam)
Type of resourceText
Extent247 str. ; 30 cm
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2024-06-06 11:42:56