Optimization of Infrared-convective Drying of White Mulberry Fruit Using Response Surface Methodology and Development of a Predictive Model through Artificial Neural Network
A comparative approach was carried out between artificial neural networks (ANNs) and response surface methodology (RSM) to optimize the drying parameters during infrared–con- vective drying of white mulberry. The drying experiments were performed at different air temperatures (40°C, 55°C, and 70°C),...
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| Other Authors: | , , |
| Format: | article |
| Language: | eng |
| Published: |
2020
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| Subjects: | |
| Online Access: | http://hdl.handle.net/10400.19/6426 |
| Country: | Portugal |
| Oai: | oai:repositorio.ipv.pt:10400.19/6426 |