Microwave drying of mango ginger (Curcuma amada Roxb): prediction of drying kinetics by mathematical modelling and artificial neural network-Reference-Cited by-同舟云学术

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Microwave drying of mango ginger (Curcuma amada Roxb): prediction of drying kinetics by mathematical modelling and artificial neural network

Published:2012-04-05 Issue:6 Volume:47 Page:1229-1236
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Krishna Murthy Thrupathihalli Pandurangapp,Manohar Balaraman

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2012.02963.x/fullpdf

Reference61 articles.

1. Determination of suitable thin layer drying curve model for some vegetables and fruits;Akpinar;Journal of Food Engineering,2006

2. Microwave drying characteristics of spinach;Alibas Ozkan;Journal of Food Engineering,2007

3. Microwave assisted drying of short-cut (ditalini) macaroni: drying characteristics and effect of drying processes on starch properties;Altan;Food Research International,2005

4. Amiryusefi , M.R. Mohebbi , M. 2008 Artificial neural network modelling of osmotic dehydration mass transfer kinetics of potato

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