| Viscous non-Newtonian fluid food | Apply the ANN to predict the pressure gradients in tube flow of viscous non-Newtonian fluid foods. | BP | Adhikari and Jindal (2000) [54] |
| Wheat flour | Predicting the correlation between farinographic properties of wheat flour dough and its chemical composition | MLPFF | Razmi-Rad et al., (2007) [55] |
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| Prediction of extensograph properties of wheat-flour dough: ANN | MLPFF | Abbasi et al., (2012) [56] |
| Wine | Predicting the sensorial qualities of wines | SOM | Curvelo et al., (2010) [57] |
| Yacon | Prediction by ANN of the diffusivity, mass, moisture, volume and solids on osmotically dehydrated yacon | MLPFF, BP | Rojas and Vásquez, (2012) [58] |