A neural network approach for thermal/pressure food processing

A modeling approach for evaluating process uniformity during batch high hydrostatic pressure processing: combination of a numerical heat transfer model and enzyme inactivation kinetics

Siegfried Denys, Ann Van Loey, Marc Hendrickx · Innovative Food Science & Emerging Technologies · 2000 · 127 citations

Process Design, Process Intensification, High Hydrostatic Pressure +13

Application of artificial neural networks as a non-linear modular modeling technique to describe bacterial growth in chilled food products

Annemie Geeraerd · International Journal of Food Microbiology · 1998 · 110 citations

Artificial Neural Networks, Food Spoilage, Food Products +11

Prediction of pores formation (porosity) in foods during drying: generic models by the use of hybrid neural network

M.A. Hussain, Md. Shafiur Rahman, Chiu‐Wan Ng · Journal of Food Engineering · 2002 · 110 citations

Pores Formation, Generic Models, Agricultural Economics +6

pH-Control System Based on Artificial Neural Networks

María C. Palancar, José M. Aragón, José S. Torrecilla · Industrial & Engineering Chemistry Research · 1998 · 88 citations

Engineering, Artificial Neural Networks, Artificial System +10

Prediction of Dough Rheological Properties Using Neural Networks

Roger Ruan, S. Almaer, Jiutian Zhang · Europe PMC (PubMed Central) · 1995 · 79 citations

Rheological Measurement, Engineering, Machine Learning +12