MODELADO MATEMÁTICO DE ISOTERMAS DE ADSORCIÓN DE HUMEDAD EN ALIMENTOS USANDO REDES NEURONALES ARTIFICIALES

作者: María S. Tapia , Félix R. Millán , Valentín Roa

DOI:

关键词:

摘要:

参考文章(13)
James M. Jay, Modern food microbiology ,(1970)
C. RATTI, G.H. CRAPISTE, E. ROTSTEIN, A New Water Sorption Equilibrium Expression for Solid Foods based on Thermodynamic Considerations Journal of Food Science. ,vol. 54, pp. 738- 742 ,(1989) , 10.1111/J.1365-2621.1989.TB04693.X
T. Eerikäinen, P. Linko, S. Linko, T. Siimes, Y-H. Zhu, Fuzzy logic and neural network applications in food science and technology Trends in Food Science and Technology. ,vol. 4, pp. 237- 242 ,(1993) , 10.1016/0924-2244(93)90137-Y
G. PETERS, M.T. MORRISSEY, G. SYLVIA, J. BOLTE, Linear regression, neural network and induction analysis to determine harvesting and processing effects on surimi quality Journal of Food Science. ,vol. 61, pp. 876- 880 ,(1996) , 10.1111/J.1365-2621.1996.TB10893.X
Y. HORIMOTO, T. DURANCE, S. NAKAI, O.M. LUKOW, Neural Networks vs Principal Component Regression for Prediction of Wheat Flour Loaf Volume in Baking Tests Journal of Food Science. ,vol. 60, pp. 429- 433 ,(1995) , 10.1111/J.1365-2621.1995.TB09796.X
H. SCHUCHMANN, I. ROY, M. PELEG, Empirical Models for Moisture Sorption Isotherms at Very High Water Activities Journal of Food Science. ,vol. 55, pp. 759- 762 ,(1990) , 10.1111/J.1365-2621.1990.TB05223.X
International Society of Leather Trades' Chemists, Official Methods of Analysis ,(1980)
Peter A. Jansson, Neural Networks: An Overview Analytical Chemistry. ,vol. 63, ,(1991) , 10.1021/AC00006A739