Fuzzy logic, artificial neural network and mathematical model for prediction of white mulberry drying kinetics
Author:
Publisher
Springer Science and Business Media LLC
Subject
Fluid Flow and Transfer Processes,Condensed Matter Physics
Link
http://link.springer.com/article/10.1007/s00231-018-2377-4/fulltext.html
Reference66 articles.
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3. Li R, Fei J, Cai Y, Li Y, Feng J, Yao J (2009) Cellulose whiskers extracted from mulberry: a novel biomass production. Carbohydr Polym 76:94–99
4. Kaya A, Aydin O, Akgun M (2011) Drying kinetics and moisture transfer parameters of hazelnut. J Food Process Preserv 35:714–721
5. Doymaz I, Kipcak AS, Piskin S (2015) Characteristics of thin-layer infrared drying of green bean. Czech J Food Sci 33(1):83–90
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