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Mathematical Modelling of the Mechanical Properties of Four Varieties of Brine Pickles Using Neural Networks Cover

Mathematical Modelling of the Mechanical Properties of Four Varieties of Brine Pickles Using Neural Networks

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 24 (2020): Issue 2 (December 2020)
By: Katarzyna Pentoś,  Dagmara Migut,  Natalia Matłok and  Józef Gorzelany  
Open Access
|Dec 2020

Authors

Katarzyna Pentoś

katarzyna.pentos@upwr.edu.pl

Wroclaw University of Environmental and Life Sciences, Institute of Agricultural Engineering, Wrocław, Poland

Dagmara Migut

University of Rzeszow, Department of Crop Production, Rzeszów, Poland

Natalia Matłok

University of Rzeszow, Department of Food and Agriculture Production Engineering, Rzeszów, Poland

Józef Gorzelany

University of Rzeszow, Department of Food and Agriculture Production Engineering, Rzeszów, Poland
DOI: https://doi.org/10.2478/aucft-2020-0023 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 257 - 268
Submitted on: Sep 16, 2020
Accepted on: Oct 15, 2020
Published on: Dec 24, 2020
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
cucumber,
puncture strength,
neural modelling,
sensitivity analysis
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2020 Katarzyna Pentoś, Dagmara Migut, Natalia Matłok, Józef Gorzelany, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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