Modeling moisture sorption isotherms in roasted green wheat using least square regression and neural-fuzzy techniques

Author:

Al-Mahasneh M.A.,Bani Amer M.M.,Rababah T.M.

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference25 articles.

1. Effect of moisture content on physical properties of green wheat;Al-Mahasneh;Journal of Food Engineering,2007

2. Water sorption isotherms of starch powders. Part 2. Thermodynamic characteristics;Al-Muhtaseb;Journal of Food Engineering,2004

3. Water sorption of coffee solubles by frontal inverse gas chromatography: thermodynamic considerations;Apostolopulos;Journal of Food Science,1990

4. ASAE Standard D245.5—moisture relationship of plant-based agricultural products;ASAE,2003

5. Thermodynamic of moisture sorption in Sesame Seed;Aviara;Biosystems Engineering,2002

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