Three leaved yam starch physical / engineering properties evaluation using Response Surface Methodology and Artificial Neural Network network

Three leaved yam starch physical / engineering properties evaluation using Response Surface Methodology and Artificial Neural Network network

This study evaluated some physical properties of three-leaved yam starch (TLYS). The angle of repose (AOR) (wood and glass), bulk density, true density, bulk volume, and surface area were analyzed with varying temperatures (60 °C, 67.5 °C, and 75 °C) at a constant air velocity (1.75 m/s), as tempera...

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Bibliographic Details
Main Authors: Kenechi Nwosu-Obieogu, Emmanuel Oke, Ude Chiamaka, Dirioha Cyprian, Maureen Allen, Simeon Bright, Gabriel Ohabuike, Christian Goodnews, Ekeoma Nwankwo
Format: Article
Language:English
Published: Elsevier 2023-12-01
Series:Journal of Agriculture and Food Research
Subjects:
ANN
Engineering properties
RSM
TLYS starch
Online Access:http://www.sciencedirect.com/science/article/pii/S2666154323002533

Internet

http://www.sciencedirect.com/science/article/pii/S2666154323002533

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