Optimization of Infrared-convective Drying of White Mulberry Fruit Using Response Surface Methodology and Development of a Predictive Model through Artificial Neural Network-Reference-Cited by-同舟云学术

Optimization of Infrared-convective Drying of White Mulberry Fruit Using Response Surface Methodology and Development of a Predictive Model through Artificial Neural Network

Published:2020-07-02 Issue:sup2 Volume:20 Page:S1015-S1035
ISSN:1553-8362
Container-title:International Journal of Fruit Science
language:en
Short-container-title:International Journal of Fruit Science

Author:

Golpour Iman¹,Kaveh Mohammad²^ORCID,Amiri Chayjan Reza³,Guiné Raquel P. F.⁴⁵

Affiliation:

1. Grupo de Investigaciones Termoenergéticas (GIT), Universidad Politecnica de Madrid, Madrid, Spain

2. Department of Biosystems Engineering, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran

3. Department of Biosystems Engineering, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran

4. CI&DETS, Department Food Industry, Polytechnic Institute of Viseu, Viseu, Portugal

5. CITAB, Department of Life Sciences, University of Trás-os-Montes, Vila Real, Portugal

Publisher

Informa UK Limited

Subject

Horticulture,Plant Science,Agronomy and Crop Science,Ecology

Link

https://www.tandfonline.com/doi/pdf/10.1080/15538362.2020.1774474

Reference44 articles.

1. Mathematical modeling of drying kinetics of untreated and pretreated cocoyam slices

2. Optimization of intermittent microwave–convective drying using response surface methodology

3. Optimization of Pistachio Nut Drying in a Fluidized Bed Dryer with Microwave Pretreatment Applying Response Surface Methodology

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