Hybrid response surface methodology–artificial neural network optimization of drying process of banana slices in a forced convective dryer

Improving exergetic performance parameters of a rotating-tray air dryer via a simple heat exchanger

(2016) Hamid Ghasemkhani et al.   APPLIED THERMAL ENGINEERING

Modeling the Thin-Layer Drying of Fruits and Vegetables: A Review

(2016) Daniel I. Onwude et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Drying of chilli pepper in various conditions

(2016) H. Tavakolipour et al.   Quality Assurance and Safety of Crops & Foods

RSM Optimization of Process Parameters for Dechlorination by Microwave Roasting from Zinc Oxide Dust from Waelz Kiln

(2016) Baobao Wang et al.   JOURNAL OF MICROWAVE POWER AND ELECTROMAGNETIC ENERGY

An intelligent approach for cooling radiator fault diagnosis based on infrared thermal image processing technique

(2015) Amin Taheri-Garavand et al.   APPLIED THERMAL ENGINEERING

Microwave- and infrared-assisted convective drying of green pepper: Quality and energy considerations

(2015) J.M. Łechtańska et al.   CHEMICAL ENGINEERING AND PROCESSING

Mathematical modeling of drying of potato slices in a forced convective dryer based on important parameters

(2015) Samira Naderinezhad et al.   Food Science & Nutrition

Low-temperature convective drying of apple cubes

(2013) Ivan Zlatanović et al.   APPLIED THERMAL ENGINEERING

NO reduction over nanostructure M-Cu/ZSM-5 (M: Cr, Mn, Co and Fe) bimetallic catalysts and optimization of catalyst preparation by RSM

(2013) P. Nakhostin Panahi et al.   JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY

Optimization of an air drying process for Artemisia absinthium leaves using response surface and artificial neural network models

(2011) F. Karimi et al.   Journal of the Taiwan Institute of Chemical Engineers

Convective drying kinetics of strawberry

(2007) İbrahim Doymaz   CHEMICAL ENGINEERING AND PROCESSING

Optimization of a thin layer drying process for coroba slices

(2007) Otoniel Corzo et al.   JOURNAL OF FOOD ENGINEERING