Predicting the concentration of sulfate (SO42-) in drinking water using artificial neural networks: a case study: Médéa-Algeria

2021 ◽  
Vol 217 ◽  
pp. 181-194
Author(s):  
Hichem Tahraoui ◽  
Abd-Elmouneïm Belhadj ◽  
Adhya-eddine Hamitouche ◽  
Mounir Bouhedda ◽  
Abdeltif Amrane
Keyword(s):  
Neural Networks ◽  
Drinking Water ◽  
Artificial Neural Networks ◽  
Artificial Neural

Employment of artificial neural networks for non-invasive estimation of leaf water status using color features: a case study in Spathiphyllum wallisii

2021 ◽  
Vol 43 (5) ◽  
Author(s):  
Amin Taheri-Garavand ◽  
Abdolhossein Rezaei Nejad ◽  
Dimitrios Fanourakis ◽  
Soodabeh Fatahi ◽  
Masoumeh Ahmadi Majd
Keyword(s):  
Neural Networks ◽  
Artificial Neural Networks ◽  
Water Status ◽  
Leaf Water ◽  
Leaf Water Status ◽  
Non Invasive ◽  
Color Features ◽  
Artificial Neural

scholarly journals Opportunities and Constraints in Applying Artificial Neural Networks (ANNs) in Food Authentication. Honey—A Case Study

2021 ◽  
Vol 11 (15) ◽  
pp. 6723
Author(s):  
Ariana Raluca Hategan ◽  
Romulus Puscas ◽  
Gabriela Cristea ◽  
Adriana Dehelean ◽  
Francois Guyon ◽  
...  
Keyword(s):  
Neural Networks ◽  
Artificial Neural Networks ◽  
Training Sample ◽  
Training Data ◽  
Elemental Content ◽  
Neural Structure ◽  
Food Authentication ◽  
Data Set ◽  
Artificial Neural

The present work aims to test the potential of the application of Artificial Neural Networks (ANNs) for food authentication. For this purpose, honey was chosen as the working matrix. The samples were originated from two countries: Romania (50) and France (53), having as floral origins: acacia, linden, honeydew, colza, galium verum, coriander, sunflower, thyme, raspberry, lavender and chestnut. The ANNs were built on the isotope and elemental content of the investigated honey samples. This approach conducted to the development of a prediction model for geographical recognition with an accuracy of 96%. Alongside this work, distinct models were developed and tested, with the aim of identifying the most suitable configurations for this application. In this regard, improvements have been continuously performed; the most important of them consisted in overcoming the unwanted phenomenon of over-fitting, observed for the training data set. This was achieved by identifying appropriate values for the number of iterations over the training data and for the size and number of the hidden layers and by introducing of a dropout layer in the configuration of the neural structure. As a conclusion, ANNs can be successfully applied in food authenticity control, but with a degree of caution with respect to the “over optimization” of the correct classification percentage for the training sample set, which can lead to an over-fitted model.

Prediction of Bromate Removal in Drinking Water Using Artificial Neural Networks

2018 ◽  
Vol 41 (2) ◽  
pp. 118-127 ◽  
Author(s):  
Erdal Karadurmuş ◽  
Nur Taşkın ◽  
Eda Göz ◽  
Mehmet Yüceer
Keyword(s):  
Neural Networks ◽  
Drinking Water ◽  
Artificial Neural Networks ◽  
Artificial Neural

Estimating Penman–Monteith Reference Evapotranspiration Using Artificial Neural Networks and Genetic Algorithm: A Case Study

2012 ◽  
Vol 37 (4) ◽  
pp. 935-944 ◽  
Author(s):  
Seyed Saeid Eslamian ◽  
Seyed Alireza Gohari ◽  
Mohammad Javad Zareian ◽  
Alireza Firoozfar
Keyword(s):  
Genetic Algorithm ◽  
Neural Networks ◽  
Artificial Neural Networks ◽  
Reference Evapotranspiration ◽  
Artificial Neural
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