Prediction of Colour Characteristics of Microwave-Dried Tomato Slices Using Artificial Neural Network and Adaptive Neuro-Fuzzy Inference Systems
Jelili Babatunde Hussein
Food Science and Technology Department, Modibbo Adama UniversityYola, Nigeria
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, Moruf Olanrewaju Oke
Food Engineering Department, Ladoke Akintola University of TechnologyOgbomoso, Nigeria
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, Fausat Fadeke Agboola
Computer Science Department, Modibbo Adama UniversityYola, Nigeria
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and Mayowa Saheed Sanusi
Food Engineering Department, Faculty of Engineering and Technology, University of IlorinIlorin, Nigeria
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Nov 16, 2023
About this article
Published Online: Nov 16, 2023
Page range: 107 - 121
Received: Oct 06, 2022
Accepted: Jul 06, 2023
DOI: https://doi.org/10.2478/contagri-2023-0014
Keywords
© 2023 Jelili Babatunde Hussein et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Hussein, Jelili Babatunde
Food Science and Technology Department, Modibbo Adama UniversityYola, Nigeria
Oke, Moruf Olanrewaju
Food Engineering Department, Ladoke Akintola University of TechnologyOgbomoso, Nigeria
Agboola, Fausat Fadeke
Computer Science Department, Modibbo Adama UniversityYola, Nigeria
Sanusi, Mayowa Saheed
Food Engineering Department, Faculty of Engineering and Technology, University of IlorinIlorin, Nigeria