Use of artificial intelligence for the estimation of effective moisture diffusivity, specific energy consumption, color and shrinkage in quince drying-Reference-Cited by-同舟云学术

Use of artificial intelligence for the estimation of effective moisture diffusivity, specific energy consumption, color and shrinkage in quince drying

Published:2020-04 Issue:4 Volume:43 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Taghinezhad Ebrahim¹^ORCID,Kaveh Mohammad²^ORCID,Jahanbakhshi Ahmad²^ORCID,Golpour Iman³^ORCID

Affiliation:

1. Department of Agricultural Technology Engineering, Moghan College of Agriculture and Natural ResourcesUniversity of Mohaghegh Ardabili Ardabil Iran

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

3. Department of Mechanical Engineering of BiosystemsUrmia University Urmia Iran

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13358

Reference73 articles.

1. Prediction kinetic, energy and exergy of quince under hot air dryer using ANNs and ANFIS

2. The effect of microwave and convective dryer with ultrasound pre‐treatment on drying and quality properties of walnut kernel

3. Evaluation of the air-borne ultrasound on fluidized bed drying of shelled corn: Effectiveness, grain quality, and energy consumption