Modelling the Drying Properties of Tomato in a Hot-Air Dryer Using Hybrid ANN-GA Technique
Author:
Publisher
Science Alert
Subject
Multidisciplinary
Link
https://www.scialert.net/fulltext/?doi=jas.2022.262.272
Reference25 articles.
1. Evaluation of drying methods on the content of some bio-actives (lycopene, -carotene and ascorbic acid) of tomato slices
2. Drying kinetics and quality changes during drying of red pepper
3. Modeling of moisture diffusivity, activation energy and specific energy consumption of high moisture corn in a fixed and fluidized bed convective dryer
4. Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying
5. A Review: Artificial Neural Networks as Tool for Control Food Industry Process
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2. Prediction of Colour Characteristics of Microwave-Dried Tomato Slices Using Artificial Neural Network and Adaptive Neuro-Fuzzy Inference Systems;Contemporary Agriculture;2023-11-01
3. Mathematical Modeling of Thin-Layer Drying Kinetics of Tomato Peels: Influence of Drying Temperature on the Energy Requirements and Extracts Quality;Foods;2023-10-23
4. Modelling Some Quality Attributes of a Convective Hot-Air Dried Tomato Slices Using Ann and Anfis Techniques;2023
5. Sensitivity analysis and soft-computaional prediction of colour characteristics of dried tomatoes;Acta Periodica Technologica;2022
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