Convective drying of apples: Kinetic study, evaluation of mass transfer properties and data analysis using artificial neural networks

International Journal of Food Engineering

Volumn 10, Issue 2, 2014, Pages 281-299

  Guiné, Raquel P F ^a   Cruz, Ana C ^a   Mendes, M ^b,c  

^a POLYTECHNIC INSTITUTE OF VISEU   (Portugal)

^b POLYTECHNIC INSTITUTE OF COIMBRA   (Portugal)

^c UNIVERSITY OF COIMBRA   (Portugal)

Author keywords

Activation energy; Colour; Convective drying; Diffusion coefficient; Dried apple; Mass transfer coefficient; Neural network modelling; Texture

Indexed keywords

ACTIVATION ENERGY; COLOR; DIFFUSION; DRYING; FRUITS; MASS TRANSFER; NEURAL NETWORKS; TEXTURES;

CHEMICAL AND PHYSICAL PROPERTIES; CONVECTIVE DRYING; DRIED APPLE; DRYING KINETIC; FEED-FORWARD ARTIFICIAL NEURAL NETWORKS; MASS DIFFUSIVITY; NEURAL NETWORK MODELLING; TRANSFER PROPERTIES;

HEAT CONVECTION;

EID: 84904202840     PISSN: 21945764     EISSN: 15563758     Source Type: Journal    
DOI: 10.1515/ijfe-2012-0135     Document Type: Article

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