Optimisation of pumpkin mass transfer kinetic during osmotic dehydration using artificial neural network and response surface methodology modelling

Modelling of sorghum soaking using artificial neural networks (MLP)

(2012) Mahboobeh Kashiri et al.   Quality Assurance and Safety of Crops & Foods

Comparison between artificial neural networks and mathematical models for moisture ratio estimation in two varieties of green malt

(2012) Narjes Aghajani et al.   Quality Assurance and Safety of Crops & Foods

Osmotic dehydration process for low temperature blanched pumpkin

(2011) Keila de Souza Silva et al.   JOURNAL OF FOOD ENGINEERING

Ultrasound-Assisted Osmotic Dehydration of Strawberries: Effect of Pretreatment Time and Ultrasonic Frequency

(2010) Juan Garcia-Noguera et al.   DRYING TECHNOLOGY

Prediction of moisture content in pre-osmosed and ultrasounded dried banana using genetic algorithm and neural network

(2010) M. Mohebbi et al.   FOOD AND BIOPRODUCTS PROCESSING

Optimisation of osmotic dehydration process of carrot cubes in mixtures of sucrose and sodium chloride solutions

(2010) Bahadur Singh et al.   FOOD CHEMISTRY

Artificial neural network modeling of mass transfer during osmotic dehydration of kaffir lime peel

(2010) S. Lertworasirikul et al.   JOURNAL OF FOOD ENGINEERING

Application of wavelet transform coupled with artificial neural network for predicting physicochemical properties of osmotically dehydrated pumpkin

(2008) M. Shafafi Zenoozian et al.   JOURNAL OF FOOD ENGINEERING

The effect of blanching and freezing on osmotic dehydration of pumpkin

(2007) Hanna Kowalska et al.   JOURNAL OF FOOD ENGINEERING

Effect of osmotic dehydration and ultrasound pre-treatment on cell structure: Melon dehydration

(2007) Fabiano A.N. Fernandes et al.   LWT-FOOD SCIENCE AND TECHNOLOGY