Modeling and optimization of mass transfer during osmosis dehydration of carrot slices by neural networks and genetic algorithms

International Journal of Food Engineering

Volumn 7, Issue 2, 2011, Pages

  Mohebbi, Mohebbat ^a   Akbarzadeh T, Mohammad R ^a   Shahidi, Fakhri ^a   Zabihi, Seyed Mohsen ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

genetic algorithms; modeling; neural networks; optimization; osmotic dehydration; RBFNN

Indexed keywords

ARTIFICIAL NEURAL NETWORK; CARROT SLICE; EXPERIMENTAL MEASUREMENTS; FICK'S LAW; MINIMAL PROCESSING; MODELING; MODELING AND OPTIMIZATION; MODELING PROCESS; NEURAL NETWORKS AND GENETIC ALGORITHMS; OPTIMAL CONDITIONS; OSMOTIC DEHYDRATION; RADIAL BASIS FUNCTION NEURAL NETWORKS; RBFNN; SOLUTION CONCENTRATION; TIME INTERVAL; WATER LOSS;

DEHYDRATION; DEWATERING; GENETIC ALGORITHMS; MASS TRANSFER; OPTIMIZATION; OSMOSIS; RADIAL BASIS FUNCTION NETWORKS;

NEURAL NETWORKS;

DAUCUS CAROTA;

EID: 79953716005     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.2202/1556-3758.1670     Document Type: Article

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