Application of wavelet transform coupled with artificial neural network for predicting physicochemical properties of osmotically dehydrated pumpkin

Journal of Food Engineering

Volumn 90, Issue 2, 2009, Pages 219-227

  Shafafi Zenoozian, M ^a   Devahastin, Sakamon ^b  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

Author keywords

Color changes; Deformation; Glucose; Heywood shape factor; Hot air drying; Image analysis; Osmotic dehydration; Sorbitol; Sucrose; Wavelet coefficients

Indexed keywords

ALCOHOLS; BACKPROPAGATION; CANNING; COLORIMETRY; CURING; DEFORMATION; DEWATERING; DRYING; FEEDFORWARD NEURAL NETWORKS; FOOD PRESERVATION; FORECASTING; GLUCOSE; IMAGE CLASSIFICATION; MOISTURE; MOISTURE DETERMINATION; OPTIMIZATION; SUGAR (SUCROSE); WAVELET TRANSFORMS;

ANN MODELING; ARTIFICIAL NEURAL NETWORK; COLOR CHANGES; COLOR CHANGING; DATA SETS; DRYING METHODS; DRYING PROCESSES; DRYING TIME; HEYWOOD SHAPE FACTOR; HIDDEN LAYERS; HOT AIR DRYING; IMAGE ANALYSIS; MEASURED VALUES; MOISTURE CONTENT; MULTIPLE LAYERS; OSMOTIC DEHYDRATION; PHYSICAL PROPERTIES; PHYSICO-CHEMICAL PROPERTIES; SHAPE FACTORS; SORBITOL; SUCROSE; SUCROSE SOLUTIONS; WAVELET COEFFICIENTS;

NEURAL NETWORKS;

EID: 49949118655     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.06.033     Document Type: Article

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