Artificial neural network modeling of mass transfer during osmotic dehydration of kaffir lime peel

Journal of Food Engineering

Volumn 98, Issue 2, 2010, Pages 214-223

  Lertworasirikul, S ^a   Saetan, S ^a  

^a KASETSART UNIVERSITY   (Thailand)

Author keywords

Artificial neural network; Kaffir lime; Mass transfer; Mathematical model; Osmotic dehydration

Indexed keywords

ARTIFICIAL NEURAL NETWORK; ARTIFICIAL NEURAL NETWORK MODELING; DATA SETS; HIDDEN LAYERS; HIDDEN NEURONS; IMMERSION TIME; KAFFIR LIME; LEVENBERG-MARQUARDT ALGORITHM; MEAN SQUARED ERROR; MOISTURE CONTENTS; MULTILAYER FEEDFORWARD NEURAL NETWORKS; MULTIPLE LINEAR REGRESSION MODELS; OSMOTIC DEHYDRATION; PROCESS TEMPERATURE; PROCESSING FACTORS; REGRESSION COEFFICIENT; SIMULATION TESTS; SOLUTE CONCENTRATIONS; TRAINING ALGORITHMS; WATER LOSS;

CEMENTS; COMPUTER SIMULATION; DEWATERING; FEEDFORWARD NEURAL NETWORKS; LIME; LINEAR REGRESSION; MASS TRANSFER; MATHEMATICAL MODELS; MEAN SQUARE ERROR; OSMOSIS; STRAIN ENERGY; WATER ANALYSIS;

DEHYDRATION;

EID: 75949107126     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.12.030     Document Type: Article

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