Thermal conductivity prediction of foods by Neural Network and Fuzzy (ANFIS) modeling techniques

• Main Authors: Rahman, Muhammad Shafiur, Rashid, Muhammad Mahbubur, Hussain, Mohamed Azlan
• Format: Article
• Language: English
• Published: 0960-3085 2012
• Subjects: TJ Mechanical engineering and machinery
• Online Access: http://irep.iium.edu.my/15026/1/thermal.pdf; http://irep.iium.edu.my/15026/; http://www.sciencedirect.com/science/article/pii/S0960308511000599#

A neuro-fuzzy modeling technique was used to predict the effective of thermal conductivity of various fruits and vegetables. A total of 676 data point was used to develop the neuro-fuzzy model considering the inputs as the fraction of water content, temperature and apparent porosity of food materi...