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1、Thisarticlewasdownloadedby:[WuhanUniversityofTechnology]On:23April2013,At:02:32Publisher:Taylor&FrancisInformaLtdRegisteredinEnglandandWalesRegisteredNumber:1072954Registeredoffice:MortimerHouse,37-41MortimerStreet,LondonW1T3JH,UKInternationalJournalofFoodPropertiesPublicationdetails,includingins
2、tructionsforauthorsandsubscriptioninformation:http://www.tandfonline.com/loi/ljfp20ThermalconductivitypredictionoffruitsandvegetablesusingneuralnetworksabMohamedAzlanHussain&M.ShafiurRahmanaDepartmentofChemicalEngineering,UniversityofMalaya,MalaysiaPhone:+603‐7595214Fax:+603‐7595214E-mail:bPostha
3、rvestandFoodScienceGroup,HorticultureandFoodResearchInstituteofNewZealand,Auckland,NewZealandPhone:+64‐9‐8154200ext.7327+64‐9‐8154209E-mail:Versionofrecordfirstpublished:02Sep2009.Tocitethisarticle:MohamedAzlanHussain&M.ShafiurRahman(1999):Thermalconductivitypredictionoffruitsandvegetablesusingne
4、uralnetworks,InternationalJournalofFoodProperties,2:2,121-137Tolinktothisarticle:http://dx.doi.org/10.1080/10942919909524596PLEASESCROLLDOWNFORARTICLEFulltermsandconditionsofuse:http://www.tandfonline.com/page/terms-and-conditionsThisarticlemaybeusedforresearch,teaching,andprivatestudypurposes.An
5、ysubstantialorsystematicreproduction,redistribution,reselling,loan,sub-licensing,systematicsupply,ordistributioninanyformtoanyoneisexpresslyforbidden.Thepublisherdoesnotgiveanywarrantyexpressorimpliedormakeanyrepresentationthatthecontentswillbecompleteoraccurateoruptodate.Theaccuracyofanyinstruct
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7、PERTIES,2(2),121-137(1999)THERMALCONDUCTIVITYPREDICTIONOFFRUITSANDVEGETABLESUSINGNEURALNETWORKSMohamedAzlanHussain1andM.ShafiurRahman2,*1DepartmentofChemicalEngineering,UniversityofMalaya,Malaysia(TeL:+603-7595214,Fax:
