Thermal conductivity prediction of foods by Neural Network and Fuzzy (ANFIS) modeling techniques
A neuro-fuzzy modeling technique was used to predict the effective of thermal conductivity of various fruits and vegetables. A total of 676 data point was used to develop the neuro-fuzzy model considering the inputs as the fraction of water content, temperature and apparent porosity of food material...
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| Format: | Article |
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Food and Bioproducts Processing
2012
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| Online Access: | http://www.scopus.com/inward/record.url?eid=2-s2.0-84859005891&partnerID=40&md5=11b0d716aa68efc4e6fd707c47f82f3f http://www.scopus.com/inward/record.url?eid=2-s2.0-84859005891&partnerID=40&md5=11b0d716aa68efc4e6fd707c47f82f3f |