Mass Transfer Modeling Phenomena at Breakfast Cereal Hydrated with Lactose-free Milk by Artificial Neural Network, Empirical Models and Response Surface
Year: 2019
Type: article
Abstract: Siqueira A. P. S., Silva T., Amorim F., Pereira T., Santos J., Lourenço M. F., 2018, Technological use of corn pericarp for the production of snacks. Agrarian, 11, 79-88.Somavilla M., Oliveira V. R., Storck C. R., 2016, Centesimal and mineral composition in the freezing and associated use of microwave for bean thawing. Disciplinarum Scientia| Saúde, 12, 103-114.Brazilian Food Composition Table - TACO. 4th edition revised and expanded. UNICAMP- Campinas – SP – 2011.Vásquez N., Magán C., Oblitas J., Chuquizuta T., Avila-George H., Castro W., 2018, Comparison between artificial neural network and partial least squares regression models for hardness modeling during the ripening process of Swiss-type cheese using spectral profiles. Journal of Food Engineering, 219, 8-15.
DOI: 10.3303/cet1975085
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $545
OpenAlex ID: W3085809242