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
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
页码
pp. 579-581
其它主题
Fermentacion; Analisis estadistico; Experimentacion; Technique de prevision; Tecnicas de prediccion; Modelos/ solidos; Modele/ solide
语言
英语
注释
Summary (En)
2 tables; 3 fig.; 6 ref.
类型
Summary
1995-08-15
AGRIS AP