The International Symposium on Food Rheology and Structure - ISFRS 2009 , 2009-06-14

Title : ( ANFIS modeling of viscosity in low-fat mayonnaise )

Authors: Mohebbat Mohebbi , Milad Fathi , Fakhri Shahidi ,

Citation: BibTeX | EndNote

The aim of this study was to employ pectin and modified starch as the fat mimetics in mayonnaise. All mayonnaise treatments were evaluated and compared based on viscosity at 4, 25 and 40º C. An adaptive neuro-fuzzy inference system (ANFIS) was used to model viscosity of the resulted mayonnaise. The comparison showed that adaptation of the neuro-fuzzy modeling technique achieved very satisfactory prediction accuracy.

Keywords

, Mayonnaise, Viscosity, Rheology,
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@inproceedings{paperid:1009780,
author = {Mohebbi, Mohebbat and Fathi, Milad and Shahidi, Fakhri},
title = {ANFIS modeling of viscosity in low-fat mayonnaise},
booktitle = {The International Symposium on Food Rheology and Structure - ISFRS 2009},
year = {2009},
location = {زوریخ},
keywords = {Mayonnaise; Viscosity; Rheology; ANFIS},
}

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%0 Conference Proceedings
%T ANFIS modeling of viscosity in low-fat mayonnaise
%A Mohebbi, Mohebbat
%A Fathi, Milad
%A Shahidi, Fakhri
%J The International Symposium on Food Rheology and Structure - ISFRS 2009
%D 2009

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