Application of adaptive neuro-fuzzy inference system to estimate mass transfer during convective drying of microwave-treated quinoa sprouts
Adaptive neuro-fuzzy inference system (ANFIS) is a new method for modeling and study of mass and heat transfer kinetics during food processing. This study examined the effects of microwave treatment time on the moisture loss rate, effective moisture diffusivity coefficient, and rehydration of quinoa...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Iranian Research Organization for Science and Technology (IROST)
2024-07-01
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| Series: | فناوریهای جدید در صنعت غذا |
| Subjects: | |
| Online Access: | https://jift.irost.ir/article_1513_6ec8eecb3ac837aa84494d1fea23e986.pdf |
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