Artificial Intelligence and Mathematical Modelling of the Drying Kinetics of Pre-treated Whole Apricots
This study involved monitoring and modelling the drying kinetics of whole apricots pre-treated with solutions of sucrose, NaCl, and sodium bisulphite. The drying was performed in a microwave oven at different power levels (200, 400, and 800 W). Two artificial intelligence models were used for the pr...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Society of Chemical Engineers
2021-11-01
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| Series: | Kemija u Industriji |
| Subjects: | |
| Online Access: | http://silverstripe.fkit.hr/kui/assets/Uploads/3-651-667-KUI-11-12-2021.pdf |