Effect of moisture content on thermodynamic characteristics of grape: mathematical and artificial neural network modelling
Artificial neural networks (ANNs) and four empirical mathematical models, namely Henderson, GAB, Halsey, and Oswin were used for the estimation of equilibrium moisture content (EMC) of the dried grape (black currant). The results showed that the EMC of the grape were more accurately predicted by ANN...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2011-06-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201103-0007_effect-of-moisture-content-on-thermodynamic-characteristics-of-grape-mathematical-and-artificial-neural-networ.php |