Isbn: 9783848440870 - superheated steam drying of paneer using artificial neural network: a technique of drying food products with steam at low temperature and pressure (8 risultati)

Condizione: New. pp. 156.

Paperback. Condizione: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Paneer was dried at 62, 72, 82 degree Celsius and 10, 14 and 18 kPa respectively. Experiments were conducted at low pressure superheated steam and vacuum. Rehydration characteristics, Textural properties were evaluated to check the quality of paneer. Empirical models namely page s, generalized exponential and logarithmic were fitted to drying data of moisture ratio. The model was selected on the basis of maximum coefficient of determination and standard deviation. Artificial Neural Network model was fitted in drying data. ANN modeling was done at hidden layers 1 and 2 and nine neurons. The optimal architecture was selected after calculation of mean relative error, standard deviation of mean relative error, percentage of relative mean square error and standard deviation of percentage of relative mean square error. The quality of paneer dried using superheated steam was better than that by vacuum drying. In general, with increase in temperature, rehydration ratio was decreased. Hardness, adhesiveness, gumminess and chewiness increased with increase in temperature and decreased with increase in pressure.Cohesiveness however decreased with increase in temperature and pressure. 156 pp. Englisch.…

Condizione: New. Print on Demand pp. 156 2:B&W 6 x 9 in or 229 x 152 mm Perfect Bound on Creme w/Gloss Lam.

Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Srivastav ShivmurtiDr. Shivmurti Srivastav obtained his M.Tech.and Ph.D in Process and Food Engineering. He has worked as Academic Associate at Indian Institute of Management, Ahmedabad and is presently working as Associate Professor.…

Condizione: New. PRINT ON DEMAND pp. 156.

Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Paneer was dried at 62, 72, 82 degree Celsius and 10, 14 and 18 kPa respectively. Experiments were conducted at low pressure superheated steam and vacuum. Rehydration characteristics, Textural properties were evaluated to check the quality of paneer. Empirical models namely page s, generalized exponential and logarithmic were fitted to drying data of moisture ratio. The model was selected on the basis of maximum coefficient of determination and standard deviation. Artificial Neural Network model was fitted in drying data. ANN modeling was done at hidden layers 1 and 2 and nine neurons. The optimal architecture was selected after calculation of mean relative error, standard deviation of mean relative error, percentage of relative mean square error and standard deviation of percentage of relative mean square error. The quality of paneer dried using superheated steam was better than that by vacuum drying. In general, with increase in temperature, rehydration ratio was decreased. Hardness, adhesiveness, gumminess and chewiness increased with increase in temperature and decreased with increase in pressure.Cohesiveness however decreased with increase in temperature and pressure.…

Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Paneer was dried at 62, 72, 82 degree Celsius and 10, 14 and 18 kPa respectively. Experiments were conducted at low pressure superheated steam and vacuum. Rehydration characteristics, Textural properties were evaluated to check the quality of paneer. Empirical models namely page's, generalized exponential and logarithmic were fitted to drying data of moisture ratio. The model was selected on the basis of maximum coefficient of determination and standard deviation. Artificial Neural Network model was fitted in drying data. ANN modeling was done at hidden layers 1 and 2 and nine neurons. The optimal architecture was selected after calculation of mean relative error, standard deviation of mean relative error, percentage of relative mean square error and standard deviation of percentage of relative mean square error. The quality of paneer dried using superheated steam was better than that by vacuum drying. In general, with increase in temperature, rehydration ratio was decreased. Hardness, adhesiveness, gumminess and chewiness increased with increase in temperature and decreased with increase in pressure.Cohesiveness however decreased with increase in temperature and pressure.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 156 pp. Englisch.…