Related references
Note: Only part of the references are listed.Modelling of sorghum soaking using artificial neural networks (MLP)
Mahboobeh Kashiri et al.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS (2012)
Comparison between artificial neural networks and mathematical models for moisture ratio estimation in two varieties of green malt
Narjes Aghajani et al.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS (2012)
Prediction of moisture content in pre-osmosed and ultrasounded dried banana using genetic algorithm and neural network
M. Mohebbi et al.
FOOD AND BIOPRODUCTS PROCESSING (2011)
Osmotic dehydration process for low temperature blanched pumpkin
Keila de Souza Silva et al.
JOURNAL OF FOOD ENGINEERING (2011)
Ultrasound-Assisted Osmotic Dehydration of Strawberries: Effect of Pretreatment Time and Ultrasonic Frequency
Juan Garcia-Noguera et al.
DRYING TECHNOLOGY (2010)
Optimisation of osmotic dehydration process of carrot cubes in mixtures of sucrose and sodium chloride solutions
Bahadur Singh et al.
FOOD CHEMISTRY (2010)
Artificial neural network modeling of mass transfer during osmotic dehydration of kaffir lime peel
S. Lertworasirikul et al.
JOURNAL OF FOOD ENGINEERING (2010)
Application of wavelet transform coupled with artificial neural network for predicting physicochemical properties of osmotically dehydrated pumpkin
M. Shafafi Zenoozian et al.
JOURNAL OF FOOD ENGINEERING (2009)
The effect of blanching and freezing on osmotic dehydration of pumpkin
Hanna Kowalska et al.
JOURNAL OF FOOD ENGINEERING (2008)
Effect of osmotic dehydration and ultrasound pre-treatment on cell structure: Melon dehydration
Fabiano A. N. Fernandes et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2008)
Effect on effective diffusion coefficients and investigation of shrinkage during osmotic dehydration of apricot
Inci Turk Togrul et al.
ENERGY CONVERSION AND MANAGEMENT (2007)
Optimization of osmotic dehydration of potato using response surface methodology
Ismail Eren et al.
JOURNAL OF FOOD ENGINEERING (2007)
Mass transfer during osmotic dehydration of chestnut using sodium chloride solutions
F Chenlo et al.
JOURNAL OF FOOD ENGINEERING (2006)
Mass exchange during osmotic pretreatment of vegetables
H Kowalska et al.
JOURNAL OF FOOD ENGINEERING (2001)
Modelling of mass transfer during osmotic dehydration of apples
F Kaymak-Ertekin et al.
JOURNAL OF FOOD ENGINEERING (2000)