Prediction of brightness and surface area kinetics during coffee roasting

Journal of Food Engineering

Volumn 89, Issue 2, 2008, Pages 156-163

  Hernandez J A ^a   Heyd, B ^b   Trystram, G ^b  

^a UNIVERSIDAD AUTÓNOMA DEL ESTADO DE MORELOS   (Mexico)

^b Paris Saclay University   (France)

Author keywords

Brightness kinetics; Coffee roasting; Neural networks

Indexed keywords

ARTIFICIAL INTELLIGENCE; ATMOSPHERIC TEMPERATURE; C (PROGRAMMING LANGUAGE); CHARGE COUPLED DEVICES; COMPUTER NETWORKS; CURVE FITTING; FIBER OPTICS; FORECASTING; KINETICS; LUMINANCE; METROPOLITAN AREA NETWORKS; NETWORK PROTOCOLS; NEURAL NETWORKS; OPTICAL PROPERTIES; SURFACE PROPERTIES; SURFACES;

(E ,3E) PROCESS; AIR TEMPERATURE (T); ARTIFICIAL NEURAL NETWORK (ANNS); BRIGHTNESS MODEL; CCD VIDEO CAMERA; COFFEE BEANS; COLOR CHANGING; EXPERIMENTAL DATA; EXPERIMENTAL ERRORS; FEED FORWARD NETWORKS; GREEN COFFEE BEANS; HIDDEN LAYERS; LIGHTING SYSTEMS; OPTIC FIBER; PHYSICAL MODEL (PM); PREDICTIVE MODELING; SURFACE AREA (SA); SURFACE KINETICS; TRAINING DATA SETS; VALIDATION DATA;

MATHEMATICAL MODELS;

EID: 45549084148     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.04.026     Document Type: Article

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