Drying kinetics and image-based identification of drying end point during parboiling of komal chawal-Reference-Cited by-同舟云学术

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Drying kinetics and image-based identification of drying end point during parboiling of komal chawal

Published:2023-09 Issue: Volume:13 Page:100646
ISSN:2666-1543
Container-title:Journal of Agriculture and Food Research
language:en
Short-container-title:Journal of Agriculture and Food Research

Author:

Rizwana Shagufta,Nesha Singamayum Firdosh,Kumar Kamlesh,Pohthmi Sarlin,Hazarika Manuj Kumar

Funder

All India Council for Technical Education

Publisher

Elsevier BV

Subject

Agricultural and Biological Sciences (miscellaneous),Agronomy and Crop Science,Food Science

Reference31 articles.

1. AI Enters Classroom;Singh,2020

2. An artificial neural network model for the prediction of drying rates;Islam;Dry. Technol.,2003

3. Microwave drying of mango ginger (Curcuma amadaRoxb): prediction of drying kinetics by mathematical modelling and artificial neural network;Krishna Murthy;Int. J. Food Sci. Technol.,2012

4. Applied machine vision and artificial neural network for modeling and controlling of the grape drying process;Khazaei;Comput. Electron. Agric.,2013

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Study of the Soaking Process of a ready-to-eat rice of Assam (Komal Chaul): A Mechanistic and a Machine Learning Based Approach for spectra-based Estimation of Endpoint;Food Biophysics;2024-06-05

2. Toward intelligent food drying: Integrating artificial intelligence into drying systems;Drying Technology;2024-05-24

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