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International Journal of Food Properties Volume 5, 2002 - Issue 1
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Original Articles

HYBRID NEURAL MODELING OF THE ELECTRICAL CONDUCTIVITY PROPERTY OF RECOMBINED MILK

Nantawan Therdthai
&
Weibiao ZhouCorrespondence[email protected]
Pages 49-61 | Received 05 Sep 2000, Accepted 19 Mar 2001, Published online: 06 Feb 2007

Citations (18)

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Read on this site (5)

Jixian Zhang & Gauri S. Mittal. (2013) Prediction of Equilibrium Moisture Content of Various Foods Using a Neural Network. International Journal of Food Properties 16:6, pages 1211-1221.
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Maher Trigui, Karim Gabsi, Inès El Amri, Ahmed Noureddine Helal & Suzelle Barrington. (2011) Modular Feed Forward Networks to Predict Sugar Diffusivity from Date Pulp Part I. Model Validation. International Journal of Food Properties 14:2, pages 356-370.
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M. Moslehishad & H. Ezzatpanah. (2010) Transmission Electron Microscopy Study of Casein Micelle in Raw Milk with Different Somatic Cell Count Levels. International Journal of Food Properties 13:3, pages 546-552.
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Marcus Henningsson, Karin Östergren & Petr Dejmek. (2005) The Electrical Conductivity of Milk—The Effect of Dilution and Temperature. International Journal of Food Properties 8:1, pages 15-22.
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Henrique L. Mattar, Luis A. Minim, Jane S. R. Coimbra, Valéria P. R. Minim, Sérgio H. Saraiva & Javier Telis-Romero. (2004) Modeling Thermal Conductivity, Specific Heat, and Density of Milk: A Neural Network Approach. International Journal of Food Properties 7:3, pages 531-539.
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Articles from other publishers (13)

Ludger O. Figura & Arthur A. TeixeiraLudger O. Figura & Arthur A. Teixeira. 2023. Food Physics. Food Physics 403 430 .
Ludger FiguraLudger Figura. 2021. Lebensmittelphysik. Lebensmittelphysik 389 416 .
Jeremy Jian Yang Wee, Ruo Xin Chan, Yi-Xin Seow, Florian Viton & Weibiao Zhou. (2020) Influence of sucrose reduction on powder and reconstitution properties of powdered cocoa malted beverage. Powder Technology 360, pages 221-230.
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Peigen Yu, Mei Yin Low & Weibiao Zhou. (2018) Design of experiments and regression modelling in food flavour and sensory analysis: A review. Trends in Food Science & Technology 71, pages 202-215.
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Peigen Yu, Mei Yin Low & Weibiao Zhou. (2018) Development of a partial least squares-artificial neural network (PLS-ANN) hybrid model for the prediction of consumer liking scores of ready-to-drink green tea beverages. Food Research International 103, pages 68-75.
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P. Prabhakaran, R. Ranganathan, V. Muthu Kumar, R. Rajasekar, L. Devakumar & S.K. Pal. (2017) Review on Parameters Influencing the Rice Breakage and Rubber Roll Wear in Sheller. Archives of Metallurgy and Materials 62:3, pages 1875-1880.
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Turkay Kondakci & Weibiao Zhou. (2016) Recent Applications of Advanced Control Techniques in Food Industry. Food and Bioprocess Technology 10:3, pages 522-542.
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MARYAM MOSLEHISHAD, HAMID EZZATPANAH & MEHDI AMINAFSHAR. (2010) Chemical and electrophoretic properties of Holstein cow milk as affected by somatic cell count. International Journal of Dairy Technology 63:4, pages 512-515.
Crossref
Weibiao Zhou & Nantawan Therdthai. 2010. Mathematical Modeling of Food Processing. Mathematical Modeling of Food Processing 901 919 .
Filiz Icier. (2009) Influence of ohmic heating on rheological and electrical properties of reconstituted whey solutions. Food and Bioproducts Processing 87:4, pages 308-316.
Crossref
Mei-Yan Tan & Weibiao Zhou. (2009) Modelling of bread crust colour development during baking. Food Manufacturing Efficiency 2:2, pages 9-15.
Crossref
Ludger O. Figura & Arthur A. Teixeira. 2007. Food Physics. Food Physics 333 351 .
. 2004. Lebensmittelphysik. Lebensmittelphysik 279 294 .

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