Application of artificial neural network to predict colour change, shrinkage and texture of osmotically dehydrated pumpkin
The objectives of this study were to use Artificial Neural Network (ANN) to predict colour change, shrinkage and texture of osmotically dehydrated pumpkin slices. The effects of process variables such as concentration of osmotic solution, immersion temperature and immersion time on the above mention...
| Үндсэн зохиолчид: | , , |
|---|---|
| Формат: | Proceedings |
| Хэл сонгох: | English English |
| Хэвлэсэн: |
IOP Publishing
2017
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| Нөхцлүүд: | |
| Онлайн хандалт: | https://eprints.ums.edu.my/id/eprint/32733/1/Application%20of%20artificial%20neural%20network%20to%20predict%20colour%20change%2C%20shrinkage%20and%20texture%20of%20osmotically%20dehydrated%20pumpkin.ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/32733/3/Application%20of%20artificial%20neural%20network%20to%20predict%20colour%20change%2C%20shrinkage%20and%20texture%20of%20osmotically%20dehydrated%20pumpkin.pdf |
Интернэт
https://eprints.ums.edu.my/id/eprint/32733/1/Application%20of%20artificial%20neural%20network%20to%20predict%20colour%20change%2C%20shrinkage%20and%20texture%20of%20osmotically%20dehydrated%20pumpkin.ABSTRACT.pdfhttps://eprints.ums.edu.my/id/eprint/32733/3/Application%20of%20artificial%20neural%20network%20to%20predict%20colour%20change%2C%20shrinkage%20and%20texture%20of%20osmotically%20dehydrated%20pumpkin.pdf