Quality and Process Optimization of Infrared Combined Hot Air Drying of Yam Slices Based on BP Neural Network and Gray Wolf Algorithm

Quality and Process Optimization of Infrared Combined Hot Air Drying of Yam Slices Based on BP Neural Network and Gray Wolf Algorithm

In this paper, the effects on drying time (Y<sub>1</sub>), the color difference (Y<sub>2</sub>), unit energy consumption (Y<sub>3</sub>), polysaccharide content (Y<sub>4</sub>), rehydration ratio (Y<sub>5</sub>), and allantoin content (Y<...

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Bibliographic Details
Main Authors: Jikai Zhang, Xia Zheng, Hongwei Xiao, Chunhui Shan, Yican Li, Taoqing Yang
Format: Article
Language:English
Published: MDPI AG 2024-01-01
Series:Foods
Subjects:
yam slices
infrared combined hot air drying
drying characteristics
BP neural network coupled with gray wolf algorithm
multi-objective optimization
Online Access:https://www.mdpi.com/2304-8158/13/3/434

Internet

https://www.mdpi.com/2304-8158/13/3/434

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