Prediction of relationship between surface area, temperature, storage time and ascorbic acid retention of fresh-cut pineapple using adaptive neuro-fuzzy inference system (ANFIS)
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- 作者：Zhengdong Jianga ; b ; 1 ; Hong Zhengc ; 1 ; Nitin Mantrid ; Zhechen Qia ; b ; Xiaodan Zhanga ; b ; Zhuoni Houa ; b ; Jiadong Changa ; b ; Hongfei Lua ; b ; luhongfei0164@163.com" class="auth_mail" title="E-mail the corresponding author ; Zongsuo Lianga ; b ;
- 关键词：Ananas comosus L. ; Ascorbic acid ; ANFIS ; Fresh-cut ; Surface area ; Pineapple
- 刊名：Postharvest Biology and Technology
- 出版年：2016
- 出版时间：March 2016
- 年：2016
- 卷：113
- 期：Complete
- 页码：1-7
- 全文大小：1536 K
文摘
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Ascorbic acid (AA) retention during storage of fresh-cut pineapple was studied.
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Adaptive neuro-fuzzy significantly inference system (ANFIS) model was applied in this study.
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Surface area and temperature influence AA degradation during storage of fresh-cut pineapple.
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ANFIS model with triangular-shaped membership function (trimf) provides best prediction.