Open AccessINVESTIGATION OF EXPERIMENT DATA AND SENSITIVITY COEFFICIENT DATA WITH ARTIFICIAL NEURAL NETWORK IN THE OHMIC HEATING PROCESS FOR SOUR ORANGE JUICE
Author(s) -
Mohammad Vahedi Torshizi,
Mohsen Azadbakht,
Mahdi Kashaninejad
Publication year - 2019
Publication title -
carpathian journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.169
H-Index - 7
eISSN - 2344-5459
pISSN - 2066-6845
DOI - 10.34302/crpjfst/2019.11.3.2
Subject(s) - artificial neural network , orange juice , orange (colour) , sensitivity (control systems) , computer science , artificial intelligence , chemistry , food science , engineering , electronic engineering
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