Effect of Different Temperature and Humidity Storage Conditions on the Quality of Fresh Macadamia Nuts and the Construction of A Backpropagation Neural Network Prediction Model
The present study investigated the quality changes in fresh macadamia nuts during short-term storage by examining the effects of various storage temperatures and humidity levels (30 ℃-RH80%, 35 ℃-RH80%, 40 ℃-RH80%, 30 ℃-RH90%, 35 ℃-RH90%, and 40 ℃-RH90%) on the moisture content of the pericarps, nut...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-07-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080191 |
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