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Prediction of Colour Characteristics of Microwave-Dried Tomato Slices Using Artificial Neural Network and Adaptive Neuro-Fuzzy Inference Systems Cover

Prediction of Colour Characteristics of Microwave-Dried Tomato Slices Using Artificial Neural Network and Adaptive Neuro-Fuzzy Inference Systems

Contemporary Agriculture
Volume 72 (2023): Issue 3 (November 2023)
By: Jelili Babatunde Hussein,  Moruf Olanrewaju Oke,  Fausat Fadeke Agboola and  Mayowa Saheed Sanusi  
Open Access
|Nov 2023

Authors

Jelili Babatunde Hussein

Food Science and Technology Department, Modibbo Adama University, Yola, Nigeria

Moruf Olanrewaju Oke

mooke47@lautech.edu.ng

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

Fausat Fadeke Agboola

Computer Science Department, Modibbo Adama University, Yola, Nigeria

Mayowa Saheed Sanusi

Food Engineering Department, Faculty of Engineering and Technology, University of Ilorin, Ilorin, Nigeria
DOI: https://doi.org/10.2478/contagri-2023-0014 | Journal eISSN: 2466-4774 | Journal ISSN: 0350-1205
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Language: English
Page range: 107 - 121
Submitted on: Oct 6, 2022
Accepted on: Jul 6, 2023
Published on: Nov 16, 2023
Published by: University of Novi Sad
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
colour,
microwave drying,
tomatoes,
ANN,
ANFIS,
modelling
Related subjects:
Business and economics,
Business management,
Industries,
Agribusiness, food industry,
Life sciences,
Plant science,
Zoology,
Medicine,
Veterinary medicine

© 2023 Jelili Babatunde Hussein, Moruf Olanrewaju Oke, Fausat Fadeke Agboola, Mayowa Saheed Sanusi, published by University of Novi Sad
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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