Refractance-window as an innovative approach for the drying of saffron petals and stigma

Journal of Food Process Engineering

Volumn 41, Issue 7, 2018, Pages

  Aghaei, Zahra ^a   Jafari, Seid Mahdi ^a   Dehnad, Danial ^a   Ghorbani, Mohammad ^a   Hemmati, Khodayar ^a  

^a GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

Author keywords

[No Author keywords available]

Indexed keywords

ANTHOCYANINS; DRYERS (EQUIPMENT); DRYING; GLASS; HYPERBOLIC FUNCTIONS; INDUSTRIAL RESEARCH; NEURAL NETWORKS; OVENS; THERMAL PROCESSING (FOODS);

ANTHOCYANIN CONTENT; ANTHOCYANIN STABILITIES; FEEDFORWARD BACKPROPAGATION; FUNCTIONAL INGREDIENT; HYPERBOLIC TANGENT SIGMOID TRANSFER FUNCTION; INNOVATIVE APPROACHES; PYREX GLASS SURFACE; REFRACTANCE WINDOWS;

FOOD ADDITIVES;

EID: 85053449313     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/jfpe.12863     Document Type: Article

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