Please use this identifier to cite or link to this item: http://ir.library.ui.edu.ng/handle/123456789/1793
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dc.contributor.authorOdior, A. O.-
dc.contributor.authorOyawale, F. A.-
dc.contributor.authorCharles-Owaba, O. E.-
dc.date.accessioned2018-10-10T14:43:07Z-
dc.date.available2018-10-10T14:43:07Z-
dc.date.issued2009-12-
dc.identifier.issn0794-4713-
dc.identifier.otherInternational Journal of Natural and Applied Sciences 5(4), pp. 374-378-
dc.identifier.otherui_art_odior_application_neuro-fuzzy_2009-
dc.identifier.urihttp://ir.library.ui.edu.ng/handle/123456789/1793-
dc.description.abstractThis paper presents a contribution on the development of a neurofuzzy mathematical model that aids in capturing and analyzing the various parameters in oven design. The oven was designed specifically for domestic and commercial baking operations. The neurofuzzy methodology was used to regulate the oven baking temperatures to acceptable standards. Particular use was made of neurofuzzy model since it is an improvement on the process design. The work was motivated by the need for a more reliable and easily understandable methodology that guides decision makers in making correct decisions in a timely manner. The results obtained demonstrated that it is feasible to apply the model in practice.en_US
dc.language.isoenen_US
dc.publisherTapas Institute of Scientific Research and Developmenten_US
dc.subjectOven designen_US
dc.subjectNeuro-fuzzymodelen_US
dc.subjectbaking operationen_US
dc.subjectTemperatureen_US
dc.titleApplication of a neurofuzzy mathematical model in the development of a local oven designen_US
dc.typeArticleen_US
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