The effect of ultrasound pre-treatment on quality, drying, and thermodynamic attributes of almond kernel under convective dryer using ANNs and ANFIS network-Reference-Cited by-同舟云学术

The effect of ultrasound pre-treatment on quality, drying, and thermodynamic attributes of almond kernel under convective dryer using ANNs and ANFIS network

Published:2018-09-19 Issue:7 Volume:41 Page:e12868
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Kaveh Mohammad¹,Jahanbakhshi Ahmad¹^ORCID,Abbaspour-Gilandeh Yousef¹^ORCID,Taghinezhad Ebrahim²^ORCID,Moghimi Mohammad Bagher Farshbaf³

Affiliation:

1. Department of Biosystems Engineering; University of Mohaghegh Ardabili; Ardabil Iran

2. Moghan College of Agriculture and Natural Resources; University of Mohaghegh Ardabili; Ardabil Iran

3. Department of Mathematics and Applications; University of Mohaghegh Ardabili; Ardabil Iran

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12868/fullpdf

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4. Convective drying of hawthorn fruit (Crataegus spp.): Effect of experimental parameters on drying kinetics, color, shrinkage, and rehydration capacity;Aral;Food Chemistry,2016

5. Application of several non-linear prediction tools for estimating uniaxial compressive strength of granitic rocks and comparison of their performances;Armaghani;Engineering with Computers,2016

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