Modeling and optimization of the process parameters in vacuum drying of culinary banana (MusaABB) slices by application of artificial neural network and genetic algorithm-Reference-Cited by-同舟云学术

Modeling and optimization of the process parameters in vacuum drying of culinary banana (MusaABB) slices by application of artificial neural network and genetic algorithm

Published:2015-07-06 Issue:4 Volume:34 Page:491-503
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Khawas Prerna,Dash Kshirod Kumar,Das Arup Jyoti,Deka Sankar Chandra

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

http://www.tandfonline.com/doi/pdf/10.1080/07373937.2015.1060605

Reference43 articles.

1. Nutritional Composition of Culinary Musa ABB at Different Stages of Development

2. An Overview of Recent Developments and Some R&D Challenges Related to Drying of Foods

3. Invited review: Modelling quality changes of fruits and vegetables during drying: a review

4. Drying Technology: Trends and Applications in Postharvest Processing

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