Using neural networks to predict thermal conductivity of food as a function of moisture content, temperature and apparent porosity

Food Research International

Volumn 36, Issue 6, 2003, Pages 617-623

  Sablani, Shyam S ^a   Rahman, M Shafiur ^a  

^a SULTAN QABOOS UNIVERSITY   (Oman)

Author keywords

Back propagation; Fruits; Heat transfer; Thermal properties; Vegetables

Indexed keywords

FOOD PRODUCTS; MOISTURE; NEURAL NETWORKS; POROSITY; THERMAL CONDUCTIVITY;

RELATIVE ERRORS;

FOOD PROCESSING;

DAUCUS CAROTA; MALUS X DOMESTICA; PYRUS COMMUNIS; SOLANUM TUBEROSUM;

EID: 0038367721     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(03)00012-7     Document Type: Article

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