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Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 25 (2021): Issue 2 (December 2021)
Open Access
Prediction of the thermo-physical properties of deep-fat frying plantain chips (
ipekere
) using artificial neural network
James Abiodun Adeyanju
James Abiodun Adeyanju
,
John Oluranti Olajide
John Oluranti Olajide
,
Emmanuel Olusola Oke
Emmanuel Olusola Oke
,
Jelili Babatunde Hussein
Jelili Babatunde Hussein
and
Chiamaka Jane Ude
Chiamaka Jane Ude
| Dec 30, 2021
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 25 (2021): Issue 2 (December 2021)
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Published Online:
Dec 30, 2021
Page range:
253 - 260
Received:
Oct 02, 2021
Accepted:
Dec 10, 2021
DOI:
https://doi.org/10.2478/aucft-2021-0023
Keywords
frying temperature
,
frying time
,
modelling
,
physical properties
,
thermal properties
,
Artificial Neural Network ANN
© 2020 James Abiodun Adeyanju et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.