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Volumn 79, Issue 3, 2002, Pages 153-159

Prediction of food thermal process evaluation parameters using neural networks

Author keywords

ANN; Canning; G value; Neural network; Thermal processing

Indexed keywords

ACCURACY; ARTICLE; ARTIFICIAL NEURAL NETWORK; CALCULATION; ERROR; EVALUATION; FOOD; HEATING; MODEL; PREDICTION; VALIDATION PROCESS;

EID: 0037114269     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(02)00109-5     Document Type: Article
Times cited : (23)

References (10)
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  • 3
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    • Generalized semi-empirical formula for optimal sterilization temperatures of conduction heated food with infinite heat transfer coefficients
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  • 5
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    • Artificial neural network development for predicting freezing time of various shapes of foods
    • St. Joseph, MI: American Society of Agricultural Engineers
    • Mittal G.S., Zhang J. Artificial neural network development for predicting freezing time of various shapes of foods. ASAE Paper No. 99-3132. 1999;American Society of Agricultural Engineers, St. Joseph, MI.
    • (1999) ASAE Paper No. 99-3132
    • Mittal, G.S.1    Zhang, J.2
  • 6
    • 0028484517 scopus 로고
    • Neural-network contributions in biotechnology
    • Montague G., Morris J. Neural-network contributions in biotechnology. Trends Biotechnol. 12:1994;312-324.
    • (1994) Trends Biotechnol. , vol.12 , pp. 312-324
    • Montague, G.1    Morris, J.2
  • 7
    • 84985233966 scopus 로고
    • Optimal sterilization temperatures for sensory quality in cylindrical container
    • Ohlsson T. Optimal sterilization temperatures for sensory quality in cylindrical container. J. Food Sci. 45:1980;1517-1521.
    • (1980) J. Food Sci. , vol.45 , pp. 1517-1521
    • Ohlsson, T.1
  • 8
    • 0035254488 scopus 로고    scopus 로고
    • Computerization of Stumbo's method of thermal process calculations using neural networks
    • Sablani S.S., Shayya W.H. Computerization of Stumbo's method of thermal process calculations using neural networks. J. Food Eng. 47:2001;233-240.
    • (2001) J. Food Eng. , vol.47 , pp. 233-240
    • Sablani, S.S.1    Shayya, W.H.2
  • 10
    • 0001738977 scopus 로고
    • Computer optimization of nutrient retention in the thermal processing of conduction heated foods
    • Teixeira A.A., Dixon J.R., Zahradnik J.W., Zinsmeister G.E. Computer optimization of nutrient retention in the thermal processing of conduction heated foods. Food Technol. 23:1969;845-850.
    • (1969) Food Technol. , vol.23 , pp. 845-850
    • Teixeira, A.A.1    Dixon, J.R.2    Zahradnik, J.W.3    Zinsmeister, G.E.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.