Multi-objective optimization of low moisture food extrusion processing through active learning and robotics
As low-moisture extrusion processing is very complex, especially due to the high number of process variables and their strong interdependence, experimental approaches in product development typically involve numerous iterations accompanied by off-line product testing. These processes are resource-in...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
|
| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S266683352500200X |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|