Prediction of pores formation (porosity) in foods during drying: generic models by the use of hybrid neural network
General porosity prediction models of food during air-drying have been developed using regression analysis and hybrid neural network techniques. Porosity data of apple, carrot, pear, potato, starch, onion, lentil, garlic, calamari, squid, and celery were used to develop the model using 286 data poin...
| Principais autores: | , , |
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| Formato: | Artigo |
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Elsevier
2002
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