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Artificial neural network modelling of the chemical composition of carrots submitted to different pre-drying treatments

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dc.contributor.authorBarroca, Maria João
dc.contributor.authorGuiné, Raquel
dc.contributor.authorCalado, Ana Rita P.
dc.contributor.authorCorreia, Paula
dc.contributor.authorMendes, Mateus
dc.date.accessioned2017-11-08T11:43:02Z
dc.date.available2017-11-08T11:43:02Z
dc.date.issued2017
dc.description.abstractThe effect of various pre-drying treatments on the quality of dried carrots was evaluated by assessing the values of moisture, ash, protein, fibre, sugars and col- our. The pre-drying treatments under investigation were dipping, either in ascorbic acid or sodium metabisulphite at different concentrations and pre-treatment times, as well as blanching. The experimental data was analysed using neural networks, so that relevant patterns in the data were found and conclusions drawn about each variable. The results showed that the type of pre-drying treatment (chemical or physical) had variable impact on the nutri- tional composition of the dried carrots but not on the colour parameters, which were found to be mostly unaffected by the pre-treatment procedure. Pre-treatment with chemical agents such as ascorbic acid or metabisulphite seem to have the least impact on the parameters studied. The results of the analysis by artificial neural networks confirmed these findings.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationBarroca, M.J., Guiné, R.P.F., Calado, A.R.P., Correia, P.M.R., & Mendes, M. (2017). Artificial neural network modelling of the chemical composition of carrots submitted to different pre-drying treatments. Journal of Food Measurement and Characterization, 11(4), 1815-1826. doi: 10.1007/s11694-017-9563-9pt_PT
dc.identifier.doi10.1007/s11694-017-9563-9pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/4701
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relation.publisherversionhttps://link.springer.com/article/10.1007/s11694-017-9563-9pt_PT
dc.subjectPre-drying treatment pt_PT
dc.subjectDryingpt_PT
dc.subjectNeural network pt_PT
dc.subjectCarrotspt_PT
dc.subjectColourpt_PT
dc.subjectChemical compositionpt_PT
dc.titleArtificial neural network modelling of the chemical composition of carrots submitted to different pre-drying treatmentspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage1826pt_PT
oaire.citation.issue4pt_PT
oaire.citation.startPage1815pt_PT
oaire.citation.titleJournal of Food Measurement and Characterizationpt_PT
oaire.citation.volume11pt_PT
person.familyNamede Pinho Ferreira Guiné
person.familyNameCorreia
person.givenNameRaquel
person.givenNamePaula
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.ciencia-id7915-FB81-4520
person.identifier.orcid0000-0003-0595-6805
person.identifier.orcid0000-0002-2023-4475
person.identifier.scopus-author-id6603138390
person.identifier.scopus-author-id24597116100
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublication9395b4b0-ffd1-4f2d-a99c-4bb5cac701c0
relation.isAuthorOfPublication.latestForDiscovery59580952-77cc-4e4e-ae90-527a8b994f9f

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