Modeling and optimization of microwave puffing of rice using artificial neural network and genetic algorithm
Author:
Affiliation:
1. Department of Food Processing Technology Ghani Khan Choudhury Institute of Engineering and Technology Malda West Bengal India
2. Department of Agricultural and Food Engineering Indian Institute of Technology Kharagpur Kharagpur West Bengal India
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13577
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1. Identifying the novel natural antioxidants by coupling different feature selection methods with nonlinear regressions and gas chromatography-mass spectroscopy
2. Efficiency of tannase enzyme for degradation of tannin from cashew apple juice: Modeling and optimization of process using artificial neural network and response surface methodology
3. Effects of bag capacity, storage time and temperature, and salt on the expansion volume of microwave popcorn
4. Optimization of microwave-assisted extraction of total extract, stevioside and rebaudioside-A from Stevia rebaudiana (Bertoni) leaves, using response surface methodology (RSM) and artificial neural network (ANN) modelling
5. Improved Pullulan Production and Process Optimization Using Novel GA–ANN and GA–ANFIS Hybrid Statistical Tools
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