Prediction of pores formation (porosity) in foods during drying: generic models by the use of hybrid neural network

• Main Authors: Hussain, Mohd Azlan, Rahman, M.S., Ng, C.W.
• Format: Article
• Published: Elsevier 2002
• Subjects: TA Engineering (General). Civil engineering (General); TP Chemical technology
• Online Access: http://eprints.um.edu.my/7072/; https://doi.org/10.1016/S0260-8774(01)00063-2

General porosity prediction models of food during air-drying have been developed using regression analysis and hybrid neural network techniques. Porosity data of apple, carrot, pear, potato, starch, onion, lentil, garlic, calamari, squid, and celery were used to develop the model using 286 data poin...