Comparison between artificial neural networks and mathematical models for moisture ratio estimation in two varieties of green malt-Reference-Cited by-同舟云学术

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Comparison between artificial neural networks and mathematical models for moisture ratio estimation in two varieties of green malt

Published:2012-04-23 Issue:2 Volume:4 Page:93-101
ISSN:1757-8361
Container-title:Quality Assurance and Safety of Crops & Foods
language:en
Short-container-title:Quality Assurance and Safety of Crops & Foods

Author:

Aghajani Narjes¹,Kashaninejad Mahdi²,Dehghani Amir Ahmad³,Daraei Garmakhany Amir¹

Affiliation:

1. Department of Food Science & Technology; Azadshahr Branch; Islamic Azad University; Azadshahr; Golestan; Iran

2. Department of Food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan; Iran

3. Department of Water Engineering; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan; Iran

Publisher

Codon Publications

Subject

Agronomy and Crop Science,Food Science

Reference37 articles.

1. Discrimination and classification of freshcut starfruits (Averrhoa carambola L.) using automated machine vision system;Abdullah;Journal of Food Engineering,2006

2. Optimization of an artificial neural network topology for predicting drying kinetics of carrot cubes using combined response surface and genetic algorithm;Aghbashloab;Drying Technology,2011

3. Thin layer drying models for malt;Bala;Journal of Food Engineering,1992

4. Food, Fermentation and Micro-organisms

5. Prediction of quality changes during osmo-convective drying of blueberries using neural network models for process optimization;Chen;Drying Technology,2001

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