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Neuro-fuzzy modeling to predict physicochemical and microbiological parameters of partially dried cherry tomato during storage: effects on water activity, temperature and storage time
In the study, osmotically dehydrated cherry tomatoes were partially dried to water activity between 0.746 and 0.868, vacuum-packed and stored at 4–30 °C for 60 days. Adaptive neuro-fuzzy inference system (ANFIS) was utilized to predict the physicochemical and microbiological parameters of these part...
Tallennettuna:
| Julkaisussa: | J Food Sci Technol |
|---|---|
| Päätekijät: | , , , , , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Springer India
2016
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5147691/ https://ncbi.nlm.nih.gov/pubmed/28017983 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2339-0 |
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