تخمین ماندگاری تخم مرغ در شرایط نگهداری مختلف با استفاده از شبکه عصبی مصنوعی

Akyurek, H., & Okur, A. A. 2009. Effect of storage time, temperature and hen age on egg quality in free-range layer hens. Journal of Animal and Veterinary Advances, 8(10): 1953–1958.

Al-Hajo, N. N., Zangana, B. S., Al-Janabi, L. A., & Al-Khalani, F. 2012a. Effect of coating materials (gelatin) and storage time on internal quality of chicken and quail eggs under refrigerated storage. Egyptian Poultry Science Journal, 32: 107–115.

Al-Hajo, N. N., Zangana, B. S., Al-Janabi, L. A., & Al-Khalani, F. 2012b. Effect of coating materials (gelatin) and storage time on internal quality of chicken and quail eggs under refrigerated storage. Egyptian Poultry Science, 32: 107–115.

Biladeau, A., & Keener, K. 2009. The effects of edible coatings on chicken egg quality under refrigerated storage. Poultry Science, 88(6): 1266–1274.

Caner, C. 2005. Whey protein isolate coating and concentration effects on egg shelf life. Journal of the Science of Food and Agriculture, 85(13): 2143–2148.

Caner, C., & Cansiz, O. 2007. Effectiveness of chitosan-based coating in improving shelf-life of eggs. Journal of the Science of Food and Agriculture, 87(2): 227–232.

Commission, E. 2008. Commission Regulation (EC) No. 589/2008 of 23 June 2008 laying down detailed rules for implementing Council Regulation (EC) No. 1234/2007 as regards marketing standards for eggs. Official Journal of the European Union, 50: 6–23.

De Ketelaere, B., Bamelis, F., Kemps, B., Decuypere, E., & De Baerdemaeker, J. 2004. Non-destructive measurements of the egg quality. World's Poultry Science Journal, 60(3): 289–302.

Duman, M., Sekeroglu, A., Yildirim, A., Eleroglu, H., & Camci, O. 2016. Relation between egg shape index and egg quality characteristics. European Poultry Science, 80(1): 1–9.

Food and Agriculture Organization of the United Nations. 2023. FAOSTAT. [Online]. Available: https://www.fao.org/faostat/en/#home

Ghazanfari, S., Nobari, K., & Tahmoorespur, M. 2011. Prediction of egg production using artificial neural network.

Goyal, S., & Goyal, G. K. 2012. Shelf life estimation of processed cheese by artificial neural network expert systems. Journal of Advanced Computer Science and Technology, 1(1): 32–41.

Grashorn, M., Juergens, A., & Bessei, W. 2016. Effects of storage conditions on egg quality. Lohmann Information, 50: 22–27.

Hauver, W. E. 1961. Egg grading manual. US Department of Agriculture, Agricultural Marketing Service.

Haykin, S. 2010. Neural networks: a comprehensive foundation. McMillan, New Jersey.

Institute of Standards and Industrial Research of Iran. 2007. Preparation and storage of edible egg – Code of practice (Vol. 3676). Tehran.

Institute of Standards and Industrial Research of Iran. 2010. Code of hygienic practice for eggs and egg products (Vol. 5013).

Iran Veterinary Organization. 2019. National Program for Improving the Quality and Safety Assurance of Eggs (Vol. IVO/20/98).

Jahangir-Esfahani, H., Soltanizadeh-Gargari, I., & Pourata, R. 2021. Investigation into extending shelf life of chicken eggs using UV-C irradiated starch-oleic acid coating solutions. Journal of Food Research (Agricultural Science), 31: 67–81.

Menhaj, M. B. 2017. Fundamentals of neural networks.

Mine, Y., Guyonnet, V., Hatta, H., & Nau, N. 2023. Handbook of Egg Science and Technology (1st ed.).

Narushin, V., Romanov, M. N., & Bogatyr, V. 2002. AP–animal production technology: relationship between pre-incubation egg parameters and chick weight after hatching in layer breeds. Biosystems Engineering, 83(3): 373–381.

Nematinia, E., & Abdanan Mehdizadeh, S. 2018. Assessment of egg freshness by prediction of Haugh unit and albumen pH using an artificial neural network. Journal of Food Measurement and Characterization, 12(3): 1449–1459.

Nematinia, E., & Mehdizadeh, S. A. 2018. Assessment of egg freshness by prediction of Haugh unit and albumen pH using an artificial neural network. Journal of Food Measurement and Characterization, 12(3): 1449–1459.

No, H., Meyers, S. P., Prinyawiwatkul, W., & Xu, Z. 2007. Applications of chitosan for improvement of quality and shelf life of foods: a review. Journal of Food Science, 72(5): R87–R100.

Norusis, M. J. 1993. SPSS. SPSS Incorporated.

Pekel, E., & Kara, S. S. 2017. A comprehensive review for artificial neural network application to public transportation. Sigma Journal of Engineering and Natural Sciences, 35(1): 157–179.

Pescatore, T., & Jacob, J. 2011. Grading table eggs. University of Kentucky Cooperative Extension, Lexington.

RANJBAR, M., ALIJANI, S., MIRGHELENJ, S., & DAGHIGHKIA, H. 2015. Estimation of genetic and phenotypic parameters for internal egg quality traits of Azerbaijan native chickens.

Seregély, Z., Farkas, J., Tuboly, E., & Dalmadi, I. 2006. Investigating the properties of egg white pasteurised by ultra-high hydrostatic pressure and gamma irradiation by evaluating their NIR spectra and chemosensor array sensor signal responses using different methods of qualitative analysis. Chemometrics and Intelligent Laboratory Systems, 82(1–2): 115–121.

Shahram, M., Ghanbarzadeh, B., Souti, M., Qiyasi Far, S., & Jalali, S. H. 2012. The use of edible active coatings based on carboxymethyl cellulose containing oleic acid and antimicrobial compounds to improve the quality and increase the shelf life of eggs. Iranian Food Science and Technology Research Journal, 8(2): 235–244.

Siyar, S. H., Aliarabi, H., Ahmadi, A., & Ashori, N. 2007. Effect of different storage conditions and hen age on egg quality parameters. Proceedings of the 19th Australian Poultry Science Symposium, Sydney, New South Wales, Australia, 12–14 February 2007.

Soltani, M., Omid, M., & Alimardani, R. 2015. Egg quality prediction using dielectric and visual properties based on artificial neural network. Food Analytical Methods, 8(3): 710–717.

Statistical Centre of Iran. 2020. Summary of the census of chicken farms breeding laying hens.

Suktanarak, S., & Teerachaichayut, S. 2017. Non-destructive quality assessment of hens' eggs using hyperspectral images. Journal of Food Engineering, 215: 97–103.

Suppakul, P., Jutakorn, K., & Bangchokedee, Y. 2010. Efficacy of cellulose-based coating on enhancing the shelf life of fresh eggs. Journal of Food Engineering, 98(2): 207–213.

Tabidi, M. H. 2011. Impact of storage period and quality on composition of table egg. Advances in Environmental Biology, 5(5): 856–861.

Tajik, H., Aminzare, Y., & Moradi, M. 2010. Effects of edible zein and chitosan coating assimilated by oregano essential oil on the quality parameters of egg. Journal of Food Research (Agricultural Science), 20(3): 73–90.

Torrico, D. D. 2010. Effects of emulsion coatings on the internal quality and shelf life of eggs.

Vojdani, F., & Torres, J. A. 1990. Potassium sorbate permeability of methylcellulose and hydroxypropyl methylcellulose coatings: Effect of fatty acids. Journal of Food Science, 55(3): 841–846.

Wardy, W., Torrico, D. D., Herrera Corredor, J. A., No, H. K., Zhang, X., Xu, Z., & Prinyawiwatkul, W. 2013. Soybean oil‐chitosan emulsion affects internal quality and shelf‐life of eggs stored at 25 and 4 C. International Journal of Food Science & Technology, 48(6): 1148–1156.

Wardy, W., Torrico, D. D., No, H. K., Prinyawiwatkul, W., & Saalia, F. K. 2010. Edible coating affects physico‐functional properties and shelf life of chicken eggs during refrigerated and room temperature storage. International Journal of Food Science & Technology, 45(12): 2659–2668.