Prediction of pores formation (porosity) in foods during drying: generic models by the use of hybrid neural network
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...
Saved in:
Main Authors: | Hussain, Mohd Azlan, Rahman, M.S., Ng, C.W. |
---|---|
Format: | Article |
Published: |
Elsevier
2002
|
Subjects: | |
Online Access: | http://eprints.um.edu.my/7072/ https://doi.org/10.1016/S0260-8774(01)00063-2 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Influence of Macro-pores on DNAPL Migration in Double-Porosity Soil Using Light Transmission Visualization Method
by: Alazaiza, Motasem Y. D., et al.
Published: (2017) -
Understanding pore formation and structural deformation
in carbon spheres during KOH activation
by: Musa, M.S., et al.
Published: (2015) -
Determination of lithology, porosity and water saturation for mishrif carbonate formation
by: Samsuri, Ariffin, et al.
Published: (2015) -
Optimal control of batch reactors using generic model control (GMC) and neural network
by: Aziz, N., et al.
Published: (2000) -
PREDICTION OF PORE WATER-PRESSURE USING GENERALIZED REGRESSION NEURAL NETWORK
by: MOHD SAAD, NOR HASWANI
Published: (2016)