Thermal conductivity prediction of fruits and vegetables using neural networks
Artificial neural network was used to predict the thermal conductivity of various fruits and vegetables (apples, pears, corn starch, raisins and potatoes). Neural networks was also used to model the error between the experimental value and that of the theoretical model developed. Two separate networ...
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| フォーマット: | 論文 |
| 出版事項: |
International Journal of Food Properties
1999
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