Modelado Matematico de Isotermas de Adsorción de Humedad en Alimentos Usando Redes Neuronales Artificiales

Interciencia

Volumn 26, Issue 5, 2001, Pages 190-194

  Millán, Félix R ^a   Roa, Valentín ^b   Tapia, María S ^b  

^a UNIVERSIDAD SIMÓN BOLÍVAR   (Venezuela)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0043192502     PISSN: 03781844     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (16)

1. th ed. Association of Official Analytical Chemists. Washington, DC. 777 pp.
2. Arteaga GE, Nakai S (1993) Predicting protein functionality with artificial neural networks: foaming and emulsifying properties. J. Food Sci. 58: 1152-1156.
3. Cheftel JC, Cheftel H (1988) Introducción a la Bioquímica y Tecnología de Alimentos, Editorial Acribia. Zaragoza, España. pp. 17-40.
4. Chung DC, Pfost HB (1967) Adsorption and desorption of water vapor by cereal grains and their products. Part I: Heat and free energy changes of adsorption and desorption. Trans ASAE 10: 549-555.
5. Eerikäinen T, Linko P, Linko S, Siimes T, Zhu Y-H (1993) Fuzzy logic and neural network applications in food science and technology. Trends in food Science and Technology 4: 237-242.
6. Fennema O (1993) Química de Alimentos. Editorial Acribia. Zaragoza, Espańa. pp. 46-50.
7. Horimoto Y, Durance T, Nakai S, Lukow OM (1995) Neural networks vs principal component regression for prediction of wheat flour loaf volume in baking tests. J. Food Sci. 60: 429-433.
8. Jansson PA (1991) Neural networks: an overview. Analytical Chemistry 63: 357A-262A.
9. Jay JM (1996) Modern Food Microbiology. Chapman & Hall. New York. pp. 370-382.
10. Lawrence J (1991) Introduction to Neural Networks. 3rd ed. Luedeking (ed). California Scientific Software, Grass Valley, CA. p. 5.
11. Ni H, Gunasekaran S (1998) Food quality prediction with neural networks. Food Technology 52: 60-65.
12. Peters G, Morrissey MT, Sylvia G, Bolte J (1996) Linear regression, neural network and induction analysis to determine harvesting and processing effects on surimi quality. J. Food Sci. 61: 876-880.
13. Ratti C, Crapiste GH, Rotstein E (1989) A new water sorption equilibrium expression for solid foods based on thermodynamic considerations. J. Food Sci. 54: 738.
14. Schuchmann H, Roy I, Peleg M (1990) Empirical models for moisture sorption isoterms at very high water activities. J. Food Sci. 55: 759.
15. Smith SE (1947) The sorption of water vapor by high polymers. J. American Chemists Soc. 69: 646.
16. Welti-Chanes J, Vergara F (1997) Actividad de agua. Concepto y aplicación en alimentos con alto contenido de humedad. En Aguilera JM (Ed) Temas en Tecnología de Alimentos, Volumen 1. Programa Iberoamericano de Ciencia y Tecnología para el Desarrollo (CYTED). México. pp. 11-43.