Development of mathematical model for prediction of adulteration levels of cow ghee with vegetable fat using image analysis
نویسندگان
چکیده
منابع مشابه
analysis of ruin probability for insurance companies using markov chain
در این پایان نامه نشان داده ایم که چگونه می توان مدل ریسک بیمه ای اسپیرر اندرسون را به کمک زنجیره های مارکوف تعریف کرد. سپس به کمک روش های آنالیز ماتریسی احتمال برشکستگی ، میزان مازاد در هنگام برشکستگی و میزان کسری بودجه در زمان وقوع برشکستگی را محاسبه کرده ایم. هدف ما در این پایان نامه بسیار محاسباتی و کاربردی تر از روش های است که در گذشته برای محاسبه این احتمال ارائه شده است. در ابتدا ما نشا...
15 صفحه اولthe use of appropriate madm model for ranking the vendors of mci equipments using fuzzy approach
abstract nowadays, the science of decision making has been paid to more attention due to the complexity of the problems of suppliers selection. as known, one of the efficient tools in economic and human resources development is the extension of communication networks in developing countries. so, the proper selection of suppliers of tc equipments is of concern very much. in this study, a ...
15 صفحه اولdevelopment of different optical methods for determination of glucose using cadmium telluride quantum dots and silver nanoparticles
a simple, rapid and low-cost scanner spectroscopy method for the glucose determination by utilizing glucose oxidase and cdte/tga quantum dots as chromoionophore has been described. the detection was based on the combination of the glucose enzymatic reaction and the quenching effect of h2o2 on the cdte quantum dots (qds) photoluminescence.in this study glucose was determined by utilizing glucose...
Detection of Vegetable Oil and Animal Depot Fat Adulteration in Anhydrous Milk Fat (Ghee) using Fatty Acid Composition
Two type of adulterants i.e. soybean oil (SO) and buffalo depot fat (BDF) along with pure cow and buffalo milk fats, collected and prepared after every two months of interval for a complete one year, were analyzed for their fatty acid composition using gas liquid chromatography. Both the adulterants were added individually at 5, 10 and 15 percent levels (v/v) as well as in their combinations at...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2019
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-019-03677-x