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)

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)

Abstract 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...

Full description

Bibliographic Details
Main Authors: Mohammad Vahedi Torshizi, Mohsen Azadbakht, Mahdi Kashaninejad
Format: Article
Language:English
Published: Wiley 2020-08-01
Series:Food Science & Nutrition
Subjects:
artificial neural network
modeling
Ohmic heating
response surface method
sour orange
thermodynamic analysis
Online Access:https://doi.org/10.1002/fsn3.1741

Similar Items

Similar Items