Using neural networks to predict thermal conductivity of food as a function of moisture content, temperature and apparent porosity-Reference-Cited by-同舟云学术

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Using neural networks to predict thermal conductivity of food as a function of moisture content, temperature and apparent porosity

Published:2003-01 Issue:6 Volume:36 Page:617-623
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Sablani Shyam S,Rahman M.Shafiur

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

1. Neural network and their applications;Bishop;Review in Scientific Instruments,1994

2. Thermal conductivity of potato between 50 and 100 °C;Califano;Journal of Food Science,1991

3. Thermal conductivity of liquid foods—a review;Cuevas;Journal of Food Process Engineering,1978

4. Thermal conductivity of starch gels;Drusas,1986

5. Neural network modeling of physical properties of ground wheat;Fang;Cereal Chemistry,1998

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