A NEURAL NETWORK APPROACH FOR THERMAL PROCESSING APPLICATIONS

Journal of Food Processing and Preservation

Volumn 19, Issue 4, 1995, Pages 283-301

  SABLANI, S S ^a   RAMASWAMY, H S ^a   PRASHER, S O ^b  

^a Department of Food Science and Agricultural Chemistry ^*

^b MCGILL UNIVERSITY   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84986431472     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.1995.tb00295.x     Document Type: Article

References (15)

1. Generalizes (semi)‐empirical formulae for optimal sterilization temperatures of conduction‐heated foods with infinite surface heat transfer coefficients
2. Use of neural network to predict industrial dryer performance
3. Neural network in fuzzy extrusion control
4. Heat processing
5. Design of thermal processes for maximizing nutrient retention
6. Optimal sterilization temperatures for flat containers
7. Simplified equations for transient temperatures in conductive foods with convective heat transfer at the surface
8. Optimal retort temperature profile in optimizing thiamin retention in conduction‐type heating of canned foods
9. Critical evaluation of commonly used objective functions to optimize overall quality and nutrient retention of heat‐preserved foods
10. Computer optimization of nutrient retention in the thermal processing of conduction‐heated foods
11. Calculation of optimum sterilization conditions for packed conduction‐type foods
12. Adaptive neural networks and their applications