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 materi...
Main Authors: | Rahman, Muhammad Shafiur, Rashid, Muhammad Mahbubur, Hussain, Mohamed Azlan |
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Format: | Article |
Language: | English |
Published: |
0960-3085
2012
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Subjects: | |
Online Access: | http://irep.iium.edu.my/15026/ http://irep.iium.edu.my/15026/ http://irep.iium.edu.my/15026/ http://irep.iium.edu.my/15026/1/thermal.pdf |
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