Optimization of the pistachio nut roasting process using response surface methodology and gene expression programming

LWT

Volumn 41, Issue 1, 2008, Pages 26-33

  Kahyaoglu, Talip ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Genetic Programming; Optimization; Pistachio nut; Response surface; Roasting

Indexed keywords

FOOD PROCESSING; GENE EXPRESSION; GENETIC PROGRAMMING; MATHEMATICAL MODELS; MOISTURE; OPTIMIZATION; PARAMETER ESTIMATION; TEMPERATURE MEASUREMENT;

COLOR PARAMETERS; PISTACHIO NUTS ROASTINGS; RESPONSE SURFACE METHODOLOGY (RSM); SNACK FOODS;

FOOD PRODUCTS;

PISTACIA VERA; THEOBROMA CACAO;

EID: 35548955048     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.03.026     Document Type: Article

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