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Updated: Jul 26, 2026

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在快速冷却室中的纸温度的神经模糊模型

Ítalo Emannuel Dos Anjos Santos1, Willian Minoru Okita1, Dian Lourençoni1

  • 1Collegiate of Agricultural and Environmental, Federal University of the São Francisco Valley (UNIVASF), Av. Antônio C. Magalhães, 510 - Santo Antonio, Juazeiro, BA Brazil.

Journal of food science and technology
|May 19, 2025
PubMed
概括

一个新的神经模糊模型准确地预测了在快速冷却期间的果果粉温度. 这项创新有助于通过优化冷却时间和确保产品质量,减少巴西的大量收获后水果损失.

关键词:
连锁制冷链中的冷链.果 (Mango) 果 (Mango) 是一个很好的食物.神经模糊模型的神经模糊模型收获后的损失 收获后的损失快速冷却室的使用方法

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Thermosensation01:43

Thermosensation

Peripheral thermosensation is the perception of external temperature. A change in temperature (on the surface of the skin and other tissues) is detected by a family of temperature-sensitive ion channels called Transient Receptor Potential, or TRP, receptors. These receptors are located on free nerve endings. Those detecting cold temperatures are closer to the surface of the skin than the nerve endings detecting warmth. These thermoTRP channels, while temperature selective, have relatively...