Neural networks for predicting thermal conductivity of bakery products
- Author
- SABLANI, Shyam S1 ; BAIK, Oon-Doo2 ; MARCOTTE, Michele2
[1] Department of Bioresource and Agricultural Engineering, College of Agriculture, Sultan Qaboos University, P.O. Box-34, Al-Khod P.C., 123 Muscat, Oman
[2] Food Research and Development Center, Agriculture and Agri-Food Canada, 3600 Boulvard Casavant, St. Hyacinthe, Que., J2S 8E3, Canada - Source
Journal of food engineering. 2002, Vol 52, Num 3, pp 299-304 ; ref : 23 ref
- CODEN
- JFOEDH
- ISSN
- 0260-8774
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Conductivité thermique Densité apparente Modèle prévision Modélisation Produit cuisson Propriété thermophysique Qualité Réseau neuronal Température Teneur eau
- Keyword (en)
- Thermal conductivity Bulk density Forecast model Modeling Bakery product Thermophysical properties Quality Neural network Temperature Water content
- Keyword (es)
- Conductividad térmica Densidad aparente Modelo previsión Modelización Producto panadería Propiedad termofísica Calidad Red neuronal Temperatura Dosis agua
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 13551582
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/S0260-8774(01)00119-4 
https://dx.doi.org/10.1016/S0260-8774(01)00119-4
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