Optimization of whole milk powder processing variables with neural networks and genetic algorithms

Food and Bioproducts Processing

Volumn 85, Issue 4 C, 2007, Pages 336-343

  Koc, A Bulent ^a,d   Heinemann, P H ^b   Ziegler, G R ^c  

^a HARRAN UNIVERSITY   (Turkey)

^b University Park   (United States)

^c PENNSYLVANIA STATE UNIVERSITY   (United States)

^d ANKARA UNIVERSITY   (Turkey)

Author keywords

Free fat; Genetic algorithms; Milk powder; Neural networks; Optimization

Indexed keywords

BEVERAGES; DAIRY PRODUCTS; GENETIC ALGORITHMS; MIXERS (MACHINERY); NEURAL NETWORKS; OPTIMIZATION; REGRESSION ANALYSIS; TEMPERATURE;

FREE FAT; MILK POWDER; TWIN-SCREW CONTINUOUS MIXER; WHOLE MILK POWDER PROCESSING;

FOOD PROCESSING;

THEOBROMA CACAO;

EID: 38349141890     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1205/fbp07074     Document Type: Article

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