Citations (14)
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Mortaza Aghbashlo, Soleiman Hosseinpour & Arun S. Mujumdar. (2015) Application of Artificial Neural Networks (ANNs) in Drying Technology: A Comprehensive Review. Drying Technology 33:12, pages 1397-1462.
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Jixian Zhang & Gauri
S. Mittal. (2013) Prediction of Equilibrium Moisture Content of Various Foods Using a Neural Network. International Journal of Food Properties 16:6, pages 1211-1221.
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Asım Balbay, Ömer Şahin & Murat Karabatak. (2011) An Investigation of Drying Process of Shelled Pistachios in a Newly Designed Fixed Bed Dryer System by Using Artificial Neural Network. Drying Technology 29:14, pages 1685-1696.
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Milad Fathi, Mohebbat Mohebbi & SeyedM. A. Razavi. (2011) Application of Fractal Theory for Prediction of Shrinkage of Dried Kiwifruit Using Artificial Neural Network and Genetic Algorithm. Drying Technology 29:8, pages 918-925.
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Claudia Santacruz-Vázquez, Verónica Santacruz-Vázquez, María
Eugenia Jaramillo-Flores, Jorge Chanona-Pérez, Jorge Welti-Chanes & GustavoF. Gutiérrez-López. (2008) Application of Osmotic Dehydration Processes to Produce Apple Slices Enriched with β-Carotene. Drying Technology 26:10, pages 1265-1271.
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S. Janjai, N. Lamlert, P. Intawee, B. Mahayothee, M. Haewsungcharern, B. K. Bala, M. Nagle, H. Leis & J. Müller. (2008) Finite Element Simulation of Drying of Longan Fruit. Drying Technology 26:6, pages 666-674.
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Articles from other publishers (8)
Samira Keshavarz Babaee Nejad, Javad Sayyad Amin, Ali Asghar Mohsenipour & Sohrab Zendehboudi. (2022) Hybrid smart model to determine concentration of acidic gases in absorption tower of sweetening process. The Canadian Journal of Chemical Engineering 100:9, pages 2355-2373.
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Javad Sayyad Amin, Sohrab Zendehboudi & Esmat Mohamadi. (2018) Evolution of tar ball aggregates in Caspian Sea: Implications of connectionist tools linked with image analysis. Environmental Progress & Sustainable Energy 37:6, pages 2016-2025.
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Magdalena Zielinska, Danuta Zielinska & Marek Markowski. (2017) The Effect of Microwave-Vacuum Pretreatment on the Drying Kinetics, Color and the Content of Bioactive Compounds in Osmo-Microwave-Vacuum Dried Cranberries (Vaccinium macrocarpon). Food and Bioprocess Technology 11:3, pages 585-602.
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Elham Azarpazhooh & Hosahalli S. Ramaswamy. (2011) Modeling and Optimization of Microwave Osmotic Dehydration of Apple Cylinders Under Continuous-Flow Spray Mode Processing Conditions. Food and Bioprocess Technology 5:5, pages 1486-1501.
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Narjes Aghajani, Mahdi Kashaninejad, Amir Ahmad Dehghani & Amir Daraei Garmakhany. (2012) Comparison between artificial neural networks and mathematical models for moisture ratio estimation in two varieties of green malt. Quality Assurance and Safety of Crops & Foods 4:2, pages 93-101.
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Milad Fathi, Mohebbat Mohebbi & Seyed Mohammad Ali Razavi. (2009) Application of Image Analysis and Artificial Neural Network to Predict Mass Transfer Kinetics and Color Changes of Osmotically Dehydrated Kiwifruit. Food and Bioprocess Technology 4:8, pages 1357-1366.
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Iyad M. Muslih, Mohammad A. Mansour & Saleem Z. Ramadan. (2015) Using Artificial Neural Network for Predicting Impurity Concentration in Solid Diffusion Process under Insufficient Input Parameters. Advances in Mechanical Engineering 3, pages 408524.
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S. Janjai, B. Mahayothee, N. Lamlert, B.K. Bala, M. Precoppe, M. Nagle & J. Müller. (2010) Diffusivity, shrinkage and simulated drying of litchi fruit (Litchi Chinensis Sonn.). Journal of Food Engineering 96:2, pages 214-221.
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