Modeling and optimization of osmo‐sonicated dehydration of garlic slices in a novel infrared dryer using artificial neural network and response surface methodology-Reference-Cited by-同舟云学术

Modeling and optimization of osmo‐sonicated dehydration of garlic slices in a novel infrared dryer using artificial neural network and response surface methodology

Published:2022-12-30 Issue: Volume: Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Malakar Santanu¹^ORCID,Dhurve Priyanka¹^ORCID,Arora Vinkel Kumar¹^ORCID

Affiliation:

1. Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Haryana India

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14261

Reference63 articles.

1. Effects of pretreatments on the drying characteristics and chemical composition of garlic slices in a convective hot air dryer;Abano E.;Journal of Agriculture and Food Technology,2011

2. Developments in osmotic dehydration technique for the preservation of fruits and vegetables

3. Sonication, osmosonication and vacuum-assisted osmosonication pretreatment of Ghanaian garlic slices: Effect on physicochemical properties and quality characteristics

4. Effect of ultrasound-assisted osmotic dehydration pretreatment on the convective drying of strawberry

5. A hybrid RSM-ANN-GA approach on optimisation of extraction conditions for bioactive component-rich laver (Porphyra dentata) extract

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