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- Zhou, Jianzhong, et al. Show all 7 Authors
- Journal of food science and technology 2016 v.53 no.10 pp. 3685-3694
- cherry tomatoes; color; fuzzy logic; lycopene; microbial contamination; microbiological quality; molds (fungi); phenolic compounds; plate count; pollution; prediction; response surface methodology; storage time; temperature; vacuum packaging; water activity; yeasts
- ... In the study, osmotically dehydrated cherry tomatoes were partially dried to water activity between 0.746 and 0.868, vacuum-packed and stored at 4–30 °C for 60 days. Adaptive neuro-fuzzy inference system (ANFIS) was utilized to predict the physicochemical and microbiological parameters of these partially dried cherry tomatoes during storage. Satisfactory accuracies were obtained when ANFIS was use ...
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