ShareA neural network correlation for the variation of viscosity of sucrose aqueous solutions with temperature and concentration.
Author(s) : BOUCHARD C., GRANDJEAN B. P. A.
Type of article: Article
Details
- Original title: A neural network correlation for the variation of viscosity of sucrose aqueous solutions with temperature and concentration.
- Record ID : 1995-3703
- Languages: English
- Source: Lebensm.-Wiss. Technol. - vol. 28 - n. 1
- Publication date: 1995
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Indexing
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Themes:
Food engineering;
Precooked food - Keywords: Viscosity; Correlation; Temperature; Artificial neural network; Solution; Simulation; Sucrose; Concentration
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Estimation of the viscosities of frozen sucrose...
- Author(s) : MALTINI E.
- Date : 1993
- Languages : English
- Source: Ital. J. Food Sci. - vol. 5 - n. 4
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Thermal, mechanical and molecular relaxation pr...
- Author(s) : SAHAGIAN M. E., GOFF H. D.
- Date : 1995
- Languages : English
- Source: Food Res. int. - vol. 28 - n. 1
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Chemical reaction kinetics in relation to glass...
- Author(s) : KERR W. L., LIM M. H., REID D. S., CHEN H.
- Date : 1993
- Languages : English
- Source: J. Sci. Food Agric. - vol. 61 - n. 1
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The effect of certain factors on the glass tran...
- Author(s) : LIU B., HUA Z.
- Date : 1998/04/21
- Languages : English
- Source: Cryogenics and refrigeration. Proceedings of ICCR '98.
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The effect of prior storage on the potential of...
- Author(s) : EDWARDS E. J., COBB A. H.
- Date : 1999
- Languages : English
- Source: J. Sci. Food Agric. - vol. 79 - n. 10
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