Prediction of the thermo-physical properties of deep-fat frying plantain chips (ipekere) using artificial neural network

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Open Access

|Dec 2021

Authors

Department of Food Engineering, Ladoke Akintola University of Technology, Ogbomoso

Department of Food Engineering, Ladoke Akintola University of Technology, Ogbomoso

Department of Chemical Engineering, Michael Okpara University of Agriculture, Umudike, Nigeria

Department of Food Science and Technology, Modibbo Adama University of Technology, School of Agriculture and Agricultural Technology, Yola, Nigeria

Department of Chemical Engineering, Michael Okpara University of Agriculture, Umudike, Nigeria

DOI: https://doi.org/10.2478/aucft-2021-0023 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496

Language: English

Page range: 253 - 260

Submitted on: Oct 2, 2021

Accepted on: Dec 10, 2021

Published on: Dec 30, 2021

Published by: Lucian Blaga University of Sibiu

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

Keywords:

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© 2021 James Abiodun Adeyanju, John Oluranti Olajide, Emmanuel Olusola Oke, Jelili Babatunde Hussein, Chiamaka Jane Ude, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.