Experimental investigations and modeling of vacuum oven process using several semi-empirical models and a fuzzy model of cocoa beans

Fuzzy logic, artificial neural network and mathematical model for prediction of white mulberry drying kinetics

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Neuro-fuzzy modeling to predict physicochemical and microbiological parameters of partially dried cherry tomato during storage: effects on water activity, temperature and storage time

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Application of Hybrid Neural Fuzzy System (ANFIS) in Food Processing and Technology

(2016) Majdi Al-Mahasneh et al.   Food Engineering Reviews

Investigating the effect of deforming temperature on the oil-binding capacity of palm oil based shortening

(2013) Sivaruby Kanagaratnam et al.   JOURNAL OF FOOD ENGINEERING

Optimizing chocolate production through traceability: A review of the influence of farming practices on cocoa bean quality

(2012) Rolando Saltini et al.   FOOD CONTROL

Performance of different drying methods and their effects on the chemical quality attributes of raw cocoa material

(2010) Tagro Simplice Guehi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Mass transfer of water and volatile fatty acids in cocoa beans during drying

(2010) D. Páramo et al.   JOURNAL OF FOOD ENGINEERING

Thin layer drying kinetics of cocoa and dried product quality

(2008) C.L. Hii et al.   BIOSYSTEMS ENGINEERING

Characterization of microwave vacuum drying and hot air drying of mint leaves (Mentha cordifolia Opiz ex Fresen)

(2008) Nantawan Therdthai et al.   JOURNAL OF FOOD ENGINEERING

Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolate

(2008) Nicholas Camu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE