Zobrazeno 1 - 10
of 77
pro vyhledávání: '"Nico Scheerlinck"'
Publikováno v:
International Journal of Mathematical Education in Science and Technology. :1-21
Autor:
Nico Scheerlinck, Maarten Hertog, Bart Nicolai, Jeroen Lammertyn, Ian B. Ferguson, Evelien Micholt, Thomas Vandendriessche
Publikováno v:
Sensors and Actuators B: Chemical. 227:561-572
© 2015 Elsevier B.V. All rights reserved. A methodology was developed to derive odour primaries based on the actual composition of a set of target aromas to be reconstructed. These odour primaries are mixtures of pure aroma components. The methodolo
Publikováno v:
Numerical Mathematics: Theory, Methods and Applications. 5:62-84
An algebraic Newton-multigrid method is proposed in order to efficiently solve systems of nonlinear reaction-diffusion problems with stochastic coefficients. These problems model the conversion of starch into sugars in growing apples. The stochastic
Publikováno v:
Mathematical and Computer Modelling of Dynamical Systems. 15:317-336
Recently, the basic dynamics of fruit characteristics have been modelled using a stochastic approach. The time evolution of apple quality attributes was represented by means of a system of differential equations in which the initial conditions and mo
Publikováno v:
Journal of Computational and Applied Mathematics. 223:1-14
When modelling the behaviour of horticultural products, demonstrating large sources of biological variation, we often run into the issue of non-Gaussian distributed model parameters. This work presents an algorithm to reproduce such correlated non-Ga
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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10 páginas, 2 tablas, 5 figuras
The methodology of dynamic optimal experimental design was applied to estimate the thermal conductivity and the volumetric heat capacity of conduction heated foods simultaneously. For this purpose, a hotwire prob
The methodology of dynamic optimal experimental design was applied to estimate the thermal conductivity and the volumetric heat capacity of conduction heated foods simultaneously. For this purpose, a hotwire prob
Publikováno v:
Journal of Food Engineering. 79:445-452
Postharvest heat treatments have recently received attention as a means to prevent fungal spoilage of strawberry during shelf life. Far infrared radiation (FIR) heating technology may be an alternative to conventional methods because it can achieve r
Publikováno v:
Postharvest Biology and Technology. 43:183-192
The postharvest handling chain is characterised by temperature conditions that are generally not constant throughout the chain. On top of this, postharvest research is dealing with large sources of biological variation. This paper outlines a general
Publikováno v:
Postharvest Biology and Technology. 43:78-88
Data generated in postharvest research is often characterised by its large biological variation. This variation generally obscures the behaviour of interest, complicating both the statistical and conceptual interpretation of the data. This paper outl
Publikováno v:
Postharvest Biology and Technology. 42:260-270
External and internal factors that affect tomato bruise susceptibility such as impact- and fruit-related properties were investigated. Logistic regression was used to establish a relationship between tomato loading conditions and the resulting damage