Modelling of the glucosinolate content in solid-state fermentation of rapeseed meal with fuzzy logic

article



Smits, J.P.

Janssens, R.J.J.

Knol, P.

Bol, J.
A fuzzy model was developed to predict the glucosinolate content of rapeseed meal during solid-state fermentation. Process variables such as temperature, relative humidity, fermentation time and the resulting glucosinolate content of the meal were considered. The glucosinolate content calculated by the fuzzy model corresponded with the experimental results obtained by solid-state fermentation.
A fuzzy model was developed to predict the glucosinolate content of rapeseed meal during solid-state fermentation. Process variables such as temperature, relative humidity, fermentation time and the resulting glucosinolate content of the meal were considered. The glucosinolate content calculated by the fuzzy model corresponded with the experimental results obtained by solid-state fermentation.
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Atmospheric humidityCalculationsForecastingFuzzy setsMathematical modelsMixingOrganic compoundsThermal effectsGlucosinolateRapeseed mealTime effectsFermentationGlucosinolateBrassicaFermentationHumidityMathematical modelNonhumanTemperature
TNO Identifier
232639
Repository link
https://resolver.tno.nl/uuid:bdd064e9-c5e8-4106-8866-2039b56a7463
ISSN
0922338X
Source
Journal of Fermentation and Bioengineering, 77(5), pp. 579-581.
Pages
579-581
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