Bruno Thibault, Isa Ebtehaj, Hossein Bonakdari, Cristina Ratti & Seddik Khalloufi. (2023) Predicting Bulk Density of Dehydrated Food Products: A Comparative Study of Three Machine Learning Techniques, Potential Opportunities, and Limitations of Artificial Intelligence. Food and Bioprocess Technology.
Crossref
Guanyu Zhu, G. S. V. Raghavan & Zhenfeng Li. (2023) Estimating the Moisture Ratio Model of Cantaloupe Slices by Maximum Likelihood Principle-Based Algorithms. Plants 12:4, pages 941.
Crossref
Guanyu Zhu, G.S.V. Raghavan & Zhenfeng Li. (2023) Predicting the Moisture Ratio of a Hami Melon Drying Process Using Image Processing Technology. Foods 12:3, pages 672.
Crossref
Prarin Chupawa, Sudathip Inchuen, Donludee Jaisut, Frederik Ronsse & Wasan Duangkhamchan. (2022) Effects of Stepwise Microwave Heating and Expanded Bed Height Control on the Performance of Combined Fluidized Bed/Microwave Drying for Preparing Instant Brown Rice. Food and Bioprocess Technology 16:1, pages 199-215.
Crossref
Bruno Thibault, Cristina Ratti & Seddik Khalloufi. (2022) A mathematical tool for estimating the efficiency of pore formation during dehydration. Journal of Food Engineering 323, pages 110981.
Crossref
Derya Boyaci, Bukola Onarinde, Susanna Aiyedun, Keith W. Waldron, David May & Nick Tucker. (2022) The beneficial effects of the addition of pulped Agaricus bisporus mushroom body co-product to Kraft pulp packaging materials. Cleaner Materials 3, pages 100049.
Crossref
Sena Özbay & Cemalettin Sariçoban. (2021)
Effects of different levels of salt and temperature on some physico-chemical and colour properties of microwave-dried beef round (
M. semitendinosus
)
. British Food Journal 123:6, pages 2066-2078.
Crossref
Emmanuel Purlis, Chiara Cevoli & Angelo Fabbri. (2021) Modelling Volume Change and Deformation in Food Products/Processes: An Overview. Foods 10:4, pages 778.
Crossref
Pham Van Kien, Doan Thanh Son & Nguyen Quang Sang. Study of thermophysical properties of Ganoderma lucidum. Study of thermophysical properties of Ganoderma lucidum.
Dianbin Su, Weiqiao Lv, Yong Wang, Lijun Wang & Dong Li. (2020) Influence of microwave hot-air flow rolling dry-blanching on microstructure, water migration and quality of pleurotus eryngii during hot-air drying. Food Control 114, pages 107228.
Crossref
J.E. González-Pérez, E.M. López-Méndez, C.E. Ochoa-Velasco & I.I. Ruiz-López. (2019) Mass transfer and morphometric characteristics of fresh and osmodehydrated white mushroom pilei during convective drying. Journal of Food Engineering 262, pages 181-188.
Crossref
Ayon Tarafdar, Navin Chandra Shahi & Anupama Singh. (2018) Freeze-drying behaviour prediction of button mushrooms using artificial neural network and comparison with semi-empirical models. Neural Computing and Applications 31:11, pages 7257-7268.
Crossref
Vivek Kumar, Moirangthem Kalpana Devi, Brajesh Kumar Panda & Shanker Lal Shrivastava. (2019) Shrinkage and rehydration characteristics of vacuum assisted microwave dried green bell pepper. Journal of Food Process Engineering 42:4.
Crossref
Muhammad Siddiq, Ramasamy Ravi & Abdul Sami. 2018. Handbook of Vegetables and Vegetable Processing. Handbook of Vegetables and Vegetable Processing
701
725
.
Vivek Kumar & Shanker Lal Shrivastava. (2017) Optimization of vacuum-assisted microwave drying parameters of green bell pepper using response surface methodology. Journal of Food Measurement and Characterization 11:4, pages 1761-1772.
Crossref
Farid Chemat, Natacha Rombaut, Alice Meullemiestre, Mohammad Turk, Sandrine Perino, Anne-Sylvie Fabiano-Tixier & Maryline Abert-Vian. (2017) Review of Green Food Processing techniques. Preservation, transformation, and extraction. Innovative Food Science & Emerging Technologies 41, pages 357-377.
Crossref
Mohammad U.H. Joardder, Azharul Karim, Chandan Kumar & Richard J. BrownMohammad U. H. Joardder, Azharul Karim, Chandan Kumar & Richard J. Brown. 2016. Porosity. Porosity
25
46
.
D.U. Yu, B.L. Shrestha & O.D. Baik. (2015) Thermal conductivity, specific heat, thermal diffusivity, and emissivity of stored canola seeds with their temperature and moisture content. Journal of Food Engineering 165, pages 156-165.
Crossref
Jatindra SahuChung Law, Wan Daud & Arun Mujumdar. 2014. Introduction to Advanced Food Process Engineering. Introduction to Advanced Food Process Engineering
31
78
.
S. Parthasarathi & C. Anandharamakrishnan. (2014) Modeling of Shrinkage, Rehydration and Textural Changes for Food Structural Analysis: A Review. Journal of Food Process Engineering 37:2, pages 199-210.
Crossref
Yingqiang Wang, Min Zhang & Arun S. Mujumdar. 2014. Modern Drying Technology. Modern Drying Technology
279
315
.
Yingqiang Wang, Min Zhang & Arun S. Mujumdar. 2014. Modern Drying Technology. Modern Drying Technology
279
315
.
Soner Çelen, Kamil Kahveci & Ugur Akyol. (2011) Single Layer Drying Behavior of Apple Slices in a Microwave Dryer. Defect and Diffusion Forum 312-315, pages 842-847.
Crossref
Sandrine Perino-Issartier, Jean-François Maingonnat & Farid Chemat. 2010. Alternatives to Conventional Food Processing. Alternatives to Conventional Food Processing
415
458
.
Arun S. Mujumdar & Chung Lim Law. (2010) Drying Technology: Trends and Applications in Postharvest Processing. Food and Bioprocess Technology 3:6, pages 843-852.
Crossref
Ramasamy Ravi & Muhammad Siddiq. 2010. Handbook of Vegetables and Vegetable Processing. Handbook of Vegetables and Vegetable Processing
643
661
.
S. K. GIRI & SURESH PRASAD. (2009)
QUALITY AND MOISTURE SORPTION CHARACTERISTICS OF MICROWAVE-VACUUM, AIR AND FREEZE-DRIED BUTTON MUSHROOM (
AGARICUS BISPORUS
)
. Journal of Food Processing and Preservation 33, pages 237-251.
Crossref
R. Vadivambal & D.S. Jayas. (2007) Changes in quality of microwave-treated agricultural products—a review. Biosystems Engineering 98:1, pages 1-16.
Crossref