Abstract
The modellings of the respiration rate of papaya by using enzyme kinetics, chemical kinetics and artificial neural network (ANN) were developed respectively, and all the models were parameterized with experimental data obtained at temperatures of 8, 18 and 28 °C by the closed system method for comparison. The ANN model was thought to be the best after being evaluated by the mean absolute percentage error (MAPE) and the two-tailed Pearson correlation coefficientr. The study demonstrated that the ANN model and the chemical kinetic model can be applied to the prediction of papaya’s respiration rate.
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