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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- Date : 1993
- Languages : English
- Source: Ital. J. Food Sci. - vol. 5 - n. 4
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- Date : 1999
- Languages : English
- Source: J. Sci. Food Agric. - vol. 79 - n. 10
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- Author(s) : XIONG R., XIE G., EDMONDSON A. S., et al.
- Date : 2002/12
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 13 - n. 8
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The viscosity surfaces of R152a in the form of ...
- Author(s) : SCALABRIN G., CRISTOFOLI G.
- Date : 2003/05
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 26 - n. 3
- Formats : PDF
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Viscosity prediction for six pure refrigerants ...
- Author(s) : ZHI L. H., HU P., CHEN L. X., et al.
- Date : 2018/04
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 88
- Formats : PDF
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