Thermal conductivity prediction of foods by Neural Network and Fuzzy (ANFIS) modeling techniques
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 material...
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| Main Authors: | , , |
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| Format: | Article |
| Published: |
Food and Bioproducts Processing
2012
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| Subjects: | |
| Online Access: | http://eprints.um.edu.my/6987/ http://ac.els-cdn.com/S0960308511000599/1-s2.0-S0960308511000599-main.pdf?_tid=d8ddf0f4-860d-11e2-b567-00000aab0f02&acdnat=1362540660_45190f4a8f7a07dacb3ec43f3e592d33 |
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