Modeling of rheological properties of mellorine mix including different oil and gum types by combined design, ANN, and ANFIS models

Turkish Journal of Agriculture and Forestry

Volumn 38, Issue 5, 2014, Pages 745-757

  Karasu, Salih ^a   Doǧan, Mahmut ^b   Toker, Ömer Said ^a   Caniyilmaz, Erdal ^b  

^a YILDIZ TECHNICAL UNIVERSITY   (Turkey)

^b ERCIYES UNIVERSITY   (Turkey)

Author keywords

ANFIS; ANN; Combined design; Gum; Mellorine; Rheology

Indexed keywords

FUZZY INFERENCE; FUZZY NEURAL NETWORKS; FUZZY SYSTEMS; MELTING; OLIVE OIL; RHEOLOGY; SHEAR DEFORMATION; SHEAR THINNING; SODIUM ALGINATE; SOYBEAN OIL;

ADAPTIVE NEURO FUZZY INFERENCE SYSTEMS (ANFIS); ANFIS; COMBINED DESIGN; MELLORINE; MODELING OF RHEOLOGICAL PROPERTIES; MODIFIED POWER LAWS; PHYSICOCHEMICAL PROPERTY; SHEAR-THINNING BEHAVIOR;

XANTHAN GUM;

ARTIFICIAL NEURAL NETWORK; FOOD; FUZZY MATHEMATICS; NUMERICAL MODEL; PHYSICOCHEMICAL PROPERTY; RHEOLOGY; VISCOSITY;

EID: 84905485067     PISSN: 1300011X     EISSN: None     Source Type: Journal    
DOI: 10.3906/tar-1312-9     Document Type: Article

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