Modeling of vacuum‐ and ultrasound‐assisted osmodehydration of carrot cubes followed by combined infrared and spouted bed drying using artificial neural network and regression models-Reference-Cited by-同舟云学术

Modeling of vacuum‐ and ultrasound‐assisted osmodehydration of carrot cubes followed by combined infrared and spouted bed drying using artificial neural network and regression models

Published:2020-09-24 Issue:12 Volume:43 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Alizehi Mohammad Hashem¹,Niakousari Mehrdad¹^ORCID,Fazaeli Mahboubeh¹^ORCID,Iraji Maryam²

Affiliation:

1. Department of Food Science and Technology, School of Agriculture Shiraz University Shiraz Iran

2. Department of Power and Control School of Electrical and Computer Engineering, Shiraz University Shiraz Iran

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13563

Reference59 articles.

1. Investigation of changes in physical properties and microstructure and mathematical modeling of shrinkage of onion during hot air drying;Abbasi S.;Iranian Food Science and Technology Research Journal,2011

2. Application of Artificial Neural Network modeling for optimization and prediction of essential oil yield in turmeric (Curcuma longa L.)

3. Effect of ultrasound-assisted osmotic dehydration pretreatment on the convective drying of strawberry

4. Comparison of pulsed vacuum and ultrasound osmotic dehydration on drying of Chinese ginger ( Zingiber officinale Roscoe): Drying characteristics, antioxidant capacity, and volatile profiles

5. Comparative study of three drying methods: Freeze, hot air‐assisted freeze and infrared‐assisted freeze modes;Antal T.;Agronomy Research,2015

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