MODELING OF EXTRUSION PROCESS USING RESPONSE SURFACE METHODOLOGY AND ARTIFICIAL NEURAL NETWORKS
Artificial neural networks are a powerful tool for modeling of extrusion processing of food materials. Wheat flour and wheat– black soybean blend (95:5) were extruded in a single screw Brabender extruder with varying temperature (120 and 140 oC), dry basis moisture content (18 and 20%) and screw spe...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor's University
2006-06-01
|
| Series: | Journal of Engineering Science and Technology |
| Subjects: | |
| Online Access: | http://jestec.taylors.edu.my/Issue%201%20Vol%201%20June%2006/p31-40.pdf |