Items related to Superheated Steam Drying of Paneer Using Artificial...
Superheated Steam Drying of Paneer Using Artificial Neural Network: A technique of drying food products with steam at low temperature and pressure - Softcover
Synopsis
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.
"synopsis" may belong to another edition of this title.
About the Author
Dr. 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 at A. D. Patel Institute of Technology, Anand, Gujarat. He is a life member of ISAE, AFSTI(I,), ISTE and Associate member of IE(I).
"About this title" may belong to another edition of this title.
Search results for Superheated Steam Drying of Paneer Using Artificial...
Seller Image
Superheated Steam Drying of Paneer Using Artificial Neural Network
Published by
LAP LAMBERT Academic Publishing Mrz 2012, 2012
ISBN 10: 3848440873
ISBN 13: 9783848440870
New
Taschenbuch
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: 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. Seller Inventory # 9783848440870
Stock Image
Superheated Steam Drying of Paneer Using Artificial Neural Network
Published by
VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2012
ISBN 10: 3848440873
ISBN 13: 9783848440870
New
Softcover
Seller: Books Puddle, Woodside, NY, U.S.A.
Seller rating 4 out of 5 stars
Condition: New. pp. 156. Seller Inventory # 26126832581
Seller Image
Superheated Steam Drying of Paneer Using Artificial Neural Network
Published by
LAP LAMBERT Academic Publishing, 2012
ISBN 10: 3848440873
ISBN 13: 9783848440870
New
Softcover
Seller: moluna, Greven, Germany
Seller rating 5 out of 5 stars
Condition: 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. Seller Inventory # 5522390
Buy New
£ 42.84
£ 42.01 shipping
Ships from Germany to U.S.A.
Ships from Germany to U.S.A.
Quantity: Over 20 available
Stock Image
Superheated Steam Drying of Paneer Using Artificial Neural Network
Published by
VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2012
ISBN 10: 3848440873
ISBN 13: 9783848440870
New
Softcover
Seller: Majestic Books, Hounslow, United Kingdom
Seller rating 4 out of 5 stars
Condition: 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. Seller Inventory # 133754906
Buy New
£ 79.95
£ 6.50 shipping
Ships from United Kingdom to U.S.A.
Ships from United Kingdom to U.S.A.
Quantity: 4 available
Stock Image
Superheated Steam Drying of Paneer Using Artificial Neural Network
Published by
VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2012
ISBN 10: 3848440873
ISBN 13: 9783848440870
New
Softcover
Seller: Biblios, Frankfurt am main, HESSE, Germany
Seller rating 4 out of 5 stars
Condition: New. PRINT ON DEMAND pp. 156. Seller Inventory # 18126832591
Seller Image
Superheated Steam Drying of Paneer Using Artificial Neural Network : A technique of drying food products with steam at low temperature and pressure
Published by
LAP LAMBERT Academic Publishing, 2012
ISBN 10: 3848440873
ISBN 13: 9783848440870
New
Taschenbuch
Seller: AHA-BUCH GmbH, Einbeck, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: 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. Seller Inventory # 9783848440870
Seller Image
Superheated Steam Drying of Paneer Using Artificial Neural Network
Published by
LAP LAMBERT Academic Publishing Mär 2012, 2012
ISBN 10: 3848440873
ISBN 13: 9783848440870
New
Taschenbuch
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: 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. Seller Inventory # 9783848440870
Stock Image
Superheated Steam Drying of Paneer Using Artificial Neural Network: A technique of drying food products with steam at low temperature and pressure
Published by
LAP LAMBERT Academic Publishing, 2012
ISBN 10: 3848440873
ISBN 13: 9783848440870
Used
Paperback
Seller: Mispah books, Redhill, SURRE, United Kingdom
Seller rating 4 out of 5 stars
Paperback. Condition: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book. Seller Inventory # ERICA75838484408736
Buy Used
£ 116
£ 25 shipping
Ships from United Kingdom to U.S.A.
Ships from United Kingdom to U.S.A.
Quantity: 1 available