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International Journal of Fruit Science Volume 20, 2020 - Issue sup2
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Research Article

Optimization of Infrared-convective Drying of White Mulberry Fruit Using Response Surface Methodology and Development of a Predictive Model through Artificial Neural Network

Iman Golpoura Grupo de Investigaciones Termoenergéticas (GIT), Universidad Politecnica de Madrid, Madrid, SpainCorrespondence[email protected]
,
Mohammad Kavehb Department of Biosystems Engineering, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, IranORCID Iconhttps://orcid.org/0000-0002-3114-2744
ORCID Icon,
Reza Amiri Chayjanc Department of Biosystems Engineering, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran
&
Raquel P. F. Guinéd CI&DETS, Department Food Industry, Polytechnic Institute of Viseu, Viseu, Portugal;e CITAB, Department of Life Sciences, University of Trás-os-Montes, Vila Real, Portugal
Pages S1015-S1035 | Published online: 02 Jul 2020

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Bayu Tadele, Solomon Abera & Belay Dereje. (2022) Optimization of ingredients level for developing yellow passion (passiflora edulis) fruit jam. International Journal of Fruit Science 22:1, pages 183-202.
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Mathias Riveros-Gomez, Yanina Baldán, María Celia Román, María Paula Fabani, Germán Mazza & Rosa Rodríguez. (2022) Drying and rehydration kinetics of peeled and unpeeled green apple slices (Granny Smith cv). Journal of Environmental Science and Health, Part B 57:10, pages 835-847.
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Kunhua Wang, Wenxin Ren, Xiaoran Jia, Ying Xing, Youte Wang, Jun Wang & Huaide Xu. (2023) Physicochemical properties and phytochemical components of white mulberry (Morus alba L.) fruits with different density at harvest. Journal of Food Composition and Analysis 117, pages 105113.
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T T K Bui, A D Le & T T H Hoang. (2023) Research on optimizing the drying process of Pyinkado (Xylia Xylocarpa) by vacuum infrared radiation drying method. IOP Conference Series: Earth and Environmental Science 1155:1, pages 012030.
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Necati ÇETİN. (2022) Evaluation of Factors Affecting Energy Aspects of Apple Slices by Response Surface Methodology in Convective Drying. Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi.
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Dayuan Wang, Min Zhang, Arun S. Mujumdar & Dongxing Yu. (2021) Advanced Detection Techniques Using Artificial Intelligence in Processing of Berries. Food Engineering Reviews 14:1, pages 176-199.
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Iman Golpour, Raquel P. F. Guiné, Sébastien Poncet, Hossein Golpour, Reza Amiri Chayjan & Jafar Amiri Parian. (2021) Evaluating the heat and mass transfer effective coefficients during the convective drying process of paddy ( Oryza sativa L.) . Journal of Food Process Engineering 44:9.
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Sara Nanvakenari, Kamyar Movagharnejad & Asefeh Latifi. (2021) Evaluating the fluidized-bed drying of rice using response surface methodology and artificial neural network. LWT 147, pages 111589.
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Mohammad Kaveh, Yousef Abbaspour-Gilandeh, Ebrahim Taghinezhad, Dorota Witrowa-Rajchert & Małgorzata Nowacka. (2021) The Quality of Infrared Rotary Dried Terebinth (Pistacia atlantica L.)-Optimization and Prediction Approach Using Response Surface Methodology. Molecules 26:7, pages 1999.
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