Modelling quality changes of fruits and vegetables during drying: A review

International Journal of Food Science and Technology

Volumn 45, Issue 9, 2010, Pages 1755-1767

  Devahastin, Sakamon ^a   Niamnuy, Chalida ^b  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

^b KASETSART UNIVERSITY   (Thailand)

Author keywords

Artificial neural network based modelling; Bioactive compounds; Colour; Deformation; Empirical modelling; Kinetic modelling; Microstructure; Nutrition; Phenomenological modelling; Shrinkage; Texture

Indexed keywords

ARTIFICIAL NEURAL NETWORK; BIOACTIVE COMPOUNDS; COLOUR; EMPIRICAL MODELLING; KINETIC MODELLING; PHENOMENOLOGICAL MODELLING;

COLOR; DEFORMATION; DRYING; FRUITS; NUTRITION; SHRINKAGE; TEXTURES; VEGETABLES;

NEURAL NETWORKS;

EID: 77956123578     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02352.x     Document Type: Review

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