Modelling of the glucosinolate content in solid-state fermentation of rapeseed meal with fuzzy logic
1994
Smits, J.P. (TNO Nutrition and Food Research (Netherlands)) | Janssens, R.J.J. | Knol, P. | Bol, J.
A fuzzy model was developed to predict the glucosinolate content of rapeseed meal during solid-state fermentation. Process variables such as temperature, relative humidity, fermentation time and the resulting glucosinolate content of the meal were considered. The glucosinolate content calculated by the fuzzy model corresponded with the experimental results obtained by solid-state fermentation
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