Artificial neural networks modeling of kinetic curves of celeriac (Apium graveolens L.) in vacuum drying
Author:
Affiliation:
1. Islamic Azad University, Iran
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v39s1/0101-2061-cta-fst35717.pdf
Reference32 articles.
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2. Modeling some drying characteristics of high moisture potato slices in fixed, semi fluidized and fluidized bed conditions;Amiri Chayjan R.;Journal of Agricultural Science and Technology,2012
3. Influence of the drying conditions on the drying constants and moisture diffusivity during the thin-layer drying of figs;Babalis S. J.;Journal of Food Engineering,2004
4. The investigation of low temperature vacuum drying processes of agricultural materials;Bazyma L. A.;Journal of Food Engineering,2006
5. Hot air drying of apple slices: dehydration characteristics and quality assessment;Beigi M.;Heat and Mass Transfer,2016
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