Modeling of moisture vaiations of the iranian bread during baking
Publish place: 17th Annual Conference of Mechanical Engineering
Publish Year: 1388
نوع سند: مقاله کنفرانسی
زبان: English
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شناسه ملی سند علمی:
ISME17_869
تاریخ نمایه سازی: 20 فروردین 1389
Abstract:
In this study bread moisture variation during baking was modeled as a function of baking time impinging jet velocity and temperature and the bread temerature using artificial neural networks(ANN).
Keywords:
Authors
seyed mostafa hosseinalipour
assistant professor
mehdi bahiraei
phD student
ehsan taheran
M.S.student
payman taherkhani
MS student