The aim of this work is intended to research a direct approach providing from an experimental database the optimal operating conditions of a process. To validate and elucidate, the methodology is implemented on colour evolution during beans pistachios roasting. The colour desired is defined by three attributes L-(light or dark), a-(redness/green), and b-(blue/yellow). The fruits and oilseeds roasting is the most important stage in the quality development of the finished product, revealing the organoleptic characteristics of nuts and beans transformed. It is a complex technological process during which various reactions involved and thus modifying the colour, the flavour and the texture of the end product. This work presents the approach development based on artificial neural networks to model the impact of roasting process on colour pistachios. Computations of colour defining the colouring increment compared to the initial data are also proposed. The neuronal system developed presents good performances with respect to the expected objectives by the modelling of pistachios colour during roasting operation. The approach implemented is simple and inexpensive for process modelling like roasting operation for which a priori knowledge is sometimes almost nonexistent.
