Abstract: Corn flour was studied to determine the physical properties such as equilibrium moisture Content, Equilibrium Relative Humidity (ERH), initial moisture content and critical moisture content. These were experimentally determined using the static gravimetric method at 4 temperatures, ranging from 20-50°C and at various ERH values ranging from 0.113-0.9812. Two mathematical models- Neuro-fuzzy and Gab were used to fit experimental isotherm data. The 2 models were used to predict shelf life of the corn flour. Comparisons were made to determine the validity and suitability of the 2 models. Within the range of temperatures investigated, GAB and Neuro-fuzzy models better describes the experimental data for corn flour for adsorption isotherm. Neuro-fuzzy model not only accommodated temperature and water activity parameter but is also better than GAB model in the prediction of corn flour shelf-life.
D.O. Araromi , O.A. Olu-Arotiowa , J.O. Olajide and T.J. Afolabi , 2008. Neuro Fuzzy Modeling Approach for Prediction of Equilibrium Moisture Characteristics and Shelf-life of Corn Flour . International Journal of Soft Computing, 3: 159-166.