PREDICTION OF QUALITY CHANGES DURING OSMO-CONVECTIVE DRYING OF BLUEBERRIES USING NEURAL NETWORK MODELS FOR PROCESS OPTIMIZATION
Author:
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
http://www.tandfonline.com/doi/pdf/10.1081/DRT-100103931
Reference11 articles.
1. A neuro-computing approach for modeling of residence time distribution (RTD) of carrot cubes in a vertical scraped surface heat exchanger (SSHE)
2. NEURAL NETWORK WITH PRINCIPAL COMPONENT ANALYSIS FOR POULTRY CARCASS CLASSIFICATION
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