Modeling of daily pan evaporation in sub tropical climates using ANN, LS-SVR, Fuzzy Logic, and ANFIS

2014 ◽  
Vol 41 (11) ◽  
pp. 5267-5276 ◽  
Author(s):  
Manish Kumar Goyal ◽  
Birendra Bharti ◽  
John Quilty ◽  
Jan Adamowski ◽  
Ashish Pandey
Keyword(s):  
Fuzzy Logic ◽  
Pan Evaporation ◽  
Daily Pan Evaporation ◽  
Tropical Climates

scholarly journals Midday transpiration rates and daily pan evaporation from a Melia volkensii plantation during the rainy season in a semi-arid area in Kenya

Tropics ◽  
2017 ◽  
Vol 26 (1) ◽  
pp. 17-25
Author(s):  
Ryosuke Nakamura ◽  
Takashi Oyabu ◽  
James K. Ndufa ◽  
Bernard K. Kigwa ◽  
Ken Yoshikawa
Keyword(s):  
Rainy Season ◽  
Arid Area ◽  
Pan Evaporation ◽  
Melia Volkensii ◽  
Daily Pan Evaporation ◽  
Semi Arid

scholarly journals Irrigation Regimes Affect Leaf Yield and Water Turnip Use by Mustard

HortScience ◽  
1992 ◽  
Vol 27 (4) ◽  
pp. 308-310 ◽  
Author(s):  
Doyle A. Smittle ◽  
W. Lamar Dickens ◽  
James R. Stansell ◽  
Eric Simonne
Keyword(s):  
Soil Water ◽  
Water Use ◽  
Regression Equations ◽  
Pan Evaporation ◽  
Soil Water Tension ◽  
Irrigation Regimes ◽  
Leaf Yield ◽  
Daily Evapotranspiration ◽  
Daily Pan Evaporation ◽  
Water Tension

Turnip (Brassica rapa L.) and mustard (Brassica juncea L.) were grown in drainage lysimeters under controlled soil water regimes during 2 years. Irrigation regimes consisted of water applications when the soil water tension at a 10-cm depth exceeded 25,50, or 75 kPa throughout growth of the two crops on two soil types during spring and fall production seasons. Leaf yield and water use were highest when irrigation was applied at 25 kPa soil water tension. Regression equations are presented to describe the relationships of daily pan evaporation and water use to plant age, and to compute daily evapotranspiration: pan evaporation ratios (crop factors) during spring and fall production seasons.

scholarly journals Influence of process variables on quality attributes of jaggery prepared by vacuum pan evaporation technology

2020 ◽  
Vol 13 (2) ◽  
pp. 188-194
Author(s):  
Eresh Kumar Kuruba ◽  
P.V.K. Jagannadha Rao ◽  
D. Khokhar ◽  
S. Patel
Keyword(s):  
Fuzzy Logic ◽  
Moisture Content ◽  
Variable Temperature ◽  
Quality Attributes ◽  
Cane Sugar ◽  
Sugarcane Juice ◽  
Vacuum Pressure ◽  
Pan Evaporation ◽  
Process Variables ◽  
Fuzzy Logic Method

Jaggery is a solid unrefined, non- centrifugal cane sugar (NCS) with unique colour, flavor and aroma obtained from crushing of cane and evaporating of sugarcane juice. In this paper vacuum pan evaporation method were used sugarcane juice boiling at vacuum pressure (Vp : 500-700 mm of Hg), time (t:60-90 min) and temperature (T:100-1200 C). The quality attributes of jaggery developed from vacuum pan evaporator were investigated at different process variables. The developed jaggery were analyzed for physiochemical. Results showed that TSS (0 Brix) and Hardness (Hd) increased with increase in vacuum pressure and time, whereas moisture content percentage (%) and water activity (aw) decreased with increase in vacuum pressure and time at variable temperature of 1100 C. Fuzzy logic method was used to evaluate the sensory characteristic of prepared jaggery.

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