Application of artificial neural network to predict colour change, shrinkage and texture of osmotically dehydrated pumpkin

• Main Authors: S Y Tang, Lee, Jau Shya, Tham, Heng Jin
• Format: Proceedings
• Language: English; English
• Published: IOP Publishing 2017
• Subjects: TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/32733/1/Application%20of%20artificial%20neural%20network%20to%20predict%20colour%20change%2C%20shrinkage%20and%20texture%20of%20osmotically%20dehydrated%20pumpkin.ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/32733/3/Application%20of%20artificial%20neural%20network%20to%20predict%20colour%20change%2C%20shrinkage%20and%20texture%20of%20osmotically%20dehydrated%20pumpkin.pdf; https://eprints.ums.edu.my/id/eprint/32733/; https://iopscience.iop.org/article/10.1088/1757-899X/206/1/012036

The objectives of this study were to use Artificial Neural Network (ANN) to predict colour change, shrinkage and texture of osmotically dehydrated pumpkin slices. The effects of process variables such as concentration of osmotic solution, immersion temperature and immersion time on the above mention...