A study on the energy and exergy of Ohmic heating (OH) process of sour orange juice using an artificial neural network (ANN) and response surface methodology (RSM)

The nonmodern statistical methods are often unusable for modeling complex and nonlinear calculations. Therefore, the present research modeled and investigated the energy and exergy of the ohmic heating process using an artificial neural network and response surface method (RSM). The radial basis fun...

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Vydáno v:Food Sci Nutr
Hlavní autoři: Vahedi Torshizi, Mohammad, Azadbakht, Mohsen, Kashaninejad, Mahdi
Médium: Artigo
Jazyk:Inglês
Vydáno: John Wiley and Sons Inc. 2020
Témata:
Original Research
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC7455945/
https://ncbi.nlm.nih.gov/pubmed/32884723
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1741
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