Prediction of the viscosity of clarified fruit juice using artificial neural network: a combined effect of concentration and temperature

@article{Rai2005PredictionOT,
  title={Prediction of the viscosity of clarified fruit juice using artificial neural network: a combined effect of concentration and temperature},
  author={P. Rai and G. Majumdar and S. Dasgupta and S. De},
  journal={Journal of Food Engineering},
  year={2005},
  volume={68},
  pages={527-533}
}
Abstract An artificial neural network (ANN) model is presented for the prediction of viscosity of fruit juice as a function of concentration and temperature. The fruit juices considered in the present study were orange, peach, pear, malus floribunda and black current. The viscosity data of juices (1.53–3300 mPa s) were obtained from the literature for a wide range of concentration (5–70 °Brix) and temperature (30.7–71.7 °C). Several configurations were evaluated while developing the optimal ANN… Expand
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