Adaptive Neuro-fuzzy Inference System and Artificial Neural Network Estimation of Apparent Viscosity of Ice-cream Mixes Stabilized with Different Concentrations of Xanthan Gum

Adaptive Neuro-fuzzy Inference System and Artificial Neural Network Estimation of Apparent Viscosity of Ice-cream Mixes Stabilized with Different Concentrations of Xanthan Gum

An adaptive neuro-fuzzy inference system (ANFIS) was used to accurately model the effect of gum concentration (GC) and shear rate (SR) on the apparent viscosity (h) of the ice-cream mixes stabilized with different concentrations of xanthan gum. ANFIS with different types of input membership function...

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Bibliographic Details
Main Authors: Toker Ömer Said, Yilmaz Mustafa Tahsin, Karaman Safa, Doǧan Mahmut, Kayacier Ahmed
Format: Article
Language:English
Published: De Gruyter 2012-12-01
Series:Applied Rheology
Subjects:
fuzzy inference system
artificial neural networks
apparent viscosity
ice-cream mix
xanthan gum
Online Access:https://doi.org/10.3933/applrheol-22-63918

Internet

https://doi.org/10.3933/applrheol-22-63918

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