Modeling of wheat soaking using two artificial neural networks (MLP and RBF)

Abu-Ghannam, 1997, Hydration kinetics of red kidney beans (Phaseolus vulgaris L.), Journal of Food Science, 62, 520, 10.1111/j.1365-2621.1997.tb04420.x

AOAC, 2000

Bello, 2004, Factors affecting water uptake of rice grain during soaking, Lebensmittel-Wissenschaft und -Technologie, 37, 811, 10.1016/j.lwt.2004.02.014

Bhattacharya, 1995, Kinetics of hydration of raw and roasted corn semolina, Journal of Food Engineering, 25, 21, 10.1016/0260-8774(95)93013-L

Briggs, 1997

Dornier, 1995, Dynamic modeling of crossflow microfiltration using neural networks, Journal of Membrane Science, 98, 263, 10.1016/0376-7388(94)00195-5

Engels, 1986, Modeling water diffusion during long grain rice soaking, Journal of Food Engineering, 5, 55, 10.1016/0260-8774(86)90019-1

Erenturk, 2007, Comparison of genetic algorithm and neural network approaches for the drying process of carrot, Journal of Food Engineering, 78, 905, 10.1016/j.jfoodeng.2005.11.031

Hernandez-Perez, 2004, Neural networks for heat and mass transfer prediction during drying of cassava and mango, Innovative Food Science Emergency Technology, 5, 57, 10.1016/j.ifset.2003.10.004

Hsu, 1983, A diffusion model with a concentration-dependent diffusion coefficient for describing water movement in legumes during soaking, Journal of Food Science, 48, 618, 10.1111/j.1365-2621.1983.tb10803.x

Hung, 1993, Water absorption in chickpea (C. arietinum) and field pea (P. sativum) cultivars using the Peleg model, Journal of Food Science, 58, 848, 10.1111/j.1365-2621.1993.tb09374.x

Kang, 1999, Moisture diffusion modeling of wheat kernels during soaking, Transactions of the ASAE, 42, 1359, 10.13031/2013.13298

Kang, 2000, Moisture diffusion coefficient of single wheat kernels with assumed simplified geometrics: analytical approach, Transactions of the ASAE, 43, 1653, 10.13031/2013.3065

Kashaninejad, 2007, Study of hydration kinetics and density changes of rice (Tarom Mahali) during hydrothermal processing, Journal of Food Engineering, 79, 1383, 10.1016/j.jfoodeng.2006.04.019

Kerdpiboon, 2006, Neural network prediction of physical property changes of dried carrot as a function of fractal dimension and moisture content, Food Research International, 39, 1110, 10.1016/j.foodres.2006.07.019

Latrille, 1993, pH prediction and final fermentation time determination in lactic acid batch fermentations. Escape 2, Computer Chemical Engineering, 17, 423, 10.1016/0098-1354(93)80261-K

Martynenko, 2006, Biologically inspired neural computation for ginseng drying rate, Biosystem Engineering, 95, 385, 10.1016/j.biosystemseng.2006.07.009

Maskan, 2002, Effect of processing on hydration kinetics of three wheat products of the same variety, Journal of Food Engineering, 52, 337, 10.1016/S0260-8774(01)00124-8

Miah, 2002, Parboiling of rice. Part I: effect of hot soaking time on quality of milled rice, International Journal of Food Science and Technology, 37, 527, 10.1046/j.1365-2621.2002.00610.x

Movagharnejad, 2007, Modeling of tomato drying using artificial neural network, Computers and Electronics in Agriculture, 59, 78, 10.1016/j.compag.2007.05.003

Rumelhart, 1986, vol. 1

Tagawa, 2003, Water absorption characteristics of wheat and barley during soaking, Transactions of the ASAE, 46, 361, 10.13031/2013.12916

Taiwo, 1998, Regression relationships for the soaking and cooking properties of two cowpea varieties, Journal of Food Engineering, 37, 331, 10.1016/S0260-8774(98)00034-X

Trelea, 1997, Application of neural network modelling for the control of dewatering and impregnation soaking process (osmotic dehydration), Food Science and Technology International, 3, 459, 10.1177/108201329700300608

Verma, 1999, Kinetics of absorption of water by maize grains, Journal of Food Engineering, 39, 395, 10.1016/S0260-8774(99)00027-8