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International Journal of Food Properties Volume 16, 2013 - Issue 1
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Original Articles

Fuzzy and Conventional Modeling of Open Sun Drying Kinetics for Roasted Green Wheat

M. A. Al-Mahasneh Department of Chemical Engineering, Jordan University of Science and Technology, Irbid, JordanCorrespondence[email protected]
,
T. M. Rababah Department of Food Science and Human Nutrition, Jordan University of Science and Technology, Irbid, Jordan
,
M.M. Bani-Amer Department of Biomedical Engineering, Jordan University of Science and Technology, Irbid, Jordan
,
N.M. Al-Omari Department of Chemical Engineering, Jordan University of Science and Technology, Irbid, Jordan
&
M. K. Mahasneh Department of Industrial Engineering, Jordan University of Science and Technology, Irbid, Jordan
Pages 70-80 | Received 18 Feb 2010, Accepted 18 Sep 2010, Published online: 02 Nov 2012

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Kangyi Zhang, Yun Zhang, Ning Xu, Xue Yang, Guozhi Zhang, Yu Zhang & Qinghao Liu. (2020) Study of the protein, antioxidant activity, and starch during in vitro simulated digestion of green wheat and wheat cooked flours. International Journal of Food Properties 23:1, pages 722-735.
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Yu Zhang & Guozhi Zhang. (2019) Starch content and physicochemical properties of green wheat starch. International Journal of Food Properties 22:1, pages 1463-1474.
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Isaac Duah Boateng. (2023) A review of solar and solar‐assisted drying of fresh produce: state of the art, drying kinetics, and product qualities. Journal of the Science of Food and Agriculture.
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Kangyi Zhang, Can Zhang, Lingling Gao, Haining Zhuang, Tao Feng & Guozhen Xu. (2021) Analysis of volatile flavor compounds of green wheat under different treatments by GC‐MS and GC‐IMS. Journal of Food Biochemistry 46:6.
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Naji Abdenouri, Ahmed Zoukit, Issam Salhi & Said Doubabi. (2022) Model identification and fuzzy control of the temperature inside an active hybrid solar indirect dryer. Solar Energy 231, pages 328-342.
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Guozhi Zhang, Ning Xu, Xue Yang & Yu Zhang. (2021) Effects of washing, blanching, freezing storage, and cooking on cadmium, arsenic, and lead bioaccessibilities in green wheat. Journal of Food Measurement and Characterization 15:2, pages 1973-1981.
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Kangyi Zhang, Xue Yang, Guozhi Zhang & Yu Zhang. (2020) Retrogradation of green wheat cake prepared from green wheat flour and peeled mung bean flour. Journal of Food Measurement and Characterization 15:1, pages 923-932.
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Fatma Boukid. 2021. Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine. Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine 117 150 .
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Y. Mohana, R. Mohanapriya, T. Anukiruthika, K.S. Yoha, J.A. Moses & C. Anandharamakrishnan. (2020) Solar dryers for food applications: Concepts, designs, and recent advances. Solar Energy 208, pages 321-344.
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Mahir Serdar YILMAZ & Ali YILDIRIM. (2020) Firik Üretim Teknikleri ve Fonksiyonel Özellikleri. Harran Üniversitesi Mühendislik Dergisi 5:2, pages 109-121.
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Mohammad Kaveh, Ahmad Jahanbakhshi, Yousef Abbaspour-Gilandeh, Ebrahim Taghinezhad & Mohammad Bagher Farshbaf Moghimi. (2018) The effect of ultrasound pre-treatment on quality, drying, and thermodynamic attributes of almond kernel under convective dryer using ANNs and ANFIS network. Journal of Food Process Engineering 41:7, pages e12868.
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Mohammad Kaveh, Yousef Abbaspour-Gilandeh, Reza Amiri Chayjan, Ebrahim Taghinezhad & Reza Mohammadigol. (2018) Mass transfer, physical, and mechanical characteristics of terebinth fruit (Pistacia atlantica L.) under convective infrared microwave drying. Heat and Mass Transfer 54:7, pages 1879-1899.
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Maryam Ahmadi Ghavidelan & Reza Amiri Chayjan. (2016) Modeling engineering characteristics of hazelnut kernel during infrared fluidized bed drying. Journal of Food Measurement and Characterization 11:2, pages 460-478.
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Majdi Al-Mahasneh, Mohannad Aljarrah, Taha Rababah & Muhammad Alu’datt. (2016) Application of Hybrid Neural Fuzzy System (ANFIS) in Food Processing and Technology. Food Engineering Reviews 8:3, pages 351-366.
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