Mass Transfer Kinetics of Eggplant during Osmotic Dehydration by Neural Networks-Reference-Cited by-同舟云学术

Mass Transfer Kinetics of Eggplant during Osmotic Dehydration by Neural Networks

Published:2015-01-15 Issue:5 Volume:40 Page:815-827
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Bahmani Aliasghar¹,Jafari Seid Mahdi²³,Shahidi Seyed-Ahmad¹,Dehnad Danial²

Affiliation:

1. Department of Food Science and Technology; College of Agriculture and Food Science; Ayatollah Amoli Branch; Islamic Azad University; Amol Iran

2. Department of Food Materials and Process Design Engineering; University of Agricultural Sciences and Natural Resources; Gorgan Iran

3. Pishro Food Technology Research Group; Gorgan Iran

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12435/fullpdf

Reference40 articles.

1. First report of tomato mosaic virus in eggplant in Iran;Aghamohammadi;J. Plant Pathol.,2011

2. Modelling of the drying of eggplants in thin-layers;Akpinar;Int. J. Food Sci. Technol.,2005

3. Kinetics of osmotic dehydration of mango;Alakali;J. Food Process. Preserv.,2006

4. Preserving melon by osmotic dehydration in a ternary system;Aminzadeh;World Acad. Sci. Eng. Technol.,2010

5. Neural network approach for modeling the mass transfer of potato slices during osmotic dehydration using genetic algorithm;Amiryousefi;Afr. J. Agric. Res.,2010

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