MODELING OF THE GLUCOSINOLATE CONTENT IN SOLID-STATE FERMENTATION OF RAPESEED MEAL WITH FUZZY-LOGIC

Authors
SMITS JP JANSSENS RJJ KNOL P BOL J
Citation
Jp. Smits et al., MODELING OF THE GLUCOSINOLATE CONTENT IN SOLID-STATE FERMENTATION OF RAPESEED MEAL WITH FUZZY-LOGIC, Journal of fermentation and bioengineering, 77(5), 1994, pp. 579-581
Citations number
6
Categorie Soggetti
Food Science & Tenology","Biothechnology & Applied Migrobiology
Journal title
Journal of fermentation and bioengineering → ACNP
ISSN journal
0922338X
Volume
77
Issue
5
Year of publication
1994
Pages
579 - 581
Database
ISI
SICI code
0922-338X(1994)77:5<579:MOTGCI>2.0.ZU;2-E
Abstract
A fuzzy model was developed to predict the glucosinolate content of ra peseed meal during solid-state fermentation. Process variables such as temperature, relative humidity, fermentation time and the resulting g lucosinolate content of the meal were considered. The glucosinolate co ntent calculated by the fuzzy model corresponded with the experimental results obtained by solid-state fermentation.