Fuzzy logic control of relative humidity in microwave drying of hawthorn
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference43 articles.
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3. Convective drying of hawthorn fruit (Crataegus spp.): effect of experimental parameters on drying kinetics, color, shrinkage, and rehydration capacity;Aral;Food Chem.,2016
4. Fluidized bed paddy drying in optimal conditions via adaptive fuzzy logic control;Atthajariyakul;J. Food Eng.,2006
5. Effect of drying conditions on the quality of vacuum-microwave dried potato cubes;Bondaruk;J. Food Eng.,2007
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