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Neural network enhanced aging time measurements of diary product remaining with infrared spectroscopy()
The determination of the drying degree of food residues on surfaces is an important step before efficient cleaning can be achieved. To accomplish this goal, a rapid evaluation based on a neural network and non-invasive measurement technique is introduced. Two common starch-based products and various...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10682668/ https://www.ncbi.nlm.nih.gov/pubmed/38034674 http://dx.doi.org/10.1016/j.heliyon.2023.e22039 |