On the usage of acoustic properties combined with an artificial neural network – A new approach of determining presence of dairy fouling

Author:

Wallhäußer Eva,Hussein Walid B.,Hussein Mohamed A.,Hinrichs Jörg,Becker Thomas M.

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

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4. The effect of Reynolds number and fluid temperature in whey protein fouling;Belmar-Beiny;Journal of Food Engineering,1993

5. Speed of sound in pure water as a function of temperature;Bilaniuk;The Journal of the Acoustical Society of America,1993

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