Estimation of dielectric properties of cakes based on porosity, moisture content, and formulations using statistical methods and artificial neural networks

Food and Bioprocess Technology

Volumn 2, Issue 4, 2009, Pages 353-360

  Boyaci, Ismail Hakki ^a   Sumnu, Gulum ^b   Sakiyan, Ozge ^b,c  

^a HACETTEPE UNIVERSITY   (Turkey)

^b MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

^c SELCUK UNIVERSITY   (Turkey)

Author keywords

Artificial neural networks; Dielectric constant; Dielectric loss factor; Microwave processing; Statistical methods

Indexed keywords

ARTIFICIAL NEURAL NETWORK; ARTIFICIAL NEURAL NETWORKS; CHEMOMETRIC METHOD; CLASSICAL LEAST SQUARES; DIELECTRIC CONSTANT; DIELECTRIC CONSTANTS; DIELECTRIC LOSS FACTOR; DIELECTRIC LOSS FACTORS; ELECTROMAGNETIC ENERGY; EMULSIFIER TYPE; FAT CONTENTS; MALTODEXTRINS; MICROWAVE PROCESSING; MOISTURE CONTENTS; PARTIAL LEAST SQUARES; PRINCIPLE COMPONENT REGRESSION; RADIO FREQUENCIES; TEST DATA; TRAINING DATA SETS;

BACKPROPAGATION; CERAMIC CAPACITORS; CHROMATOGRAPHY; DIELECTRIC DEVICES; DIELECTRIC LOSSES; ELECTRIC INSULATION TESTING; EMULSIFICATION; EMULSIONS; ESTIMATION; MICROWAVES; MOISTURE; MOISTURE DETERMINATION; PERMITTIVITY; POROSITY; STATISTICAL TESTS; STATISTICS;

NEURAL NETWORKS;

EID: 70350755552     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-008-0064-z     Document Type: Article

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