Modelling the convective drying process of pumpkin (Cucurbita moschata) using an artificial neural network
This study investigated the drying kinetic of pumpkin under different drying temperatures (50, 60, 70 and 80°C), samples thickness (3, 4, 5 and 7mm), air velocity (1.2m/s) and relative humidity (40 - 50%). Kinetic models were developed using semi-theoretical thin layer models and multi-layer feed-fo...
| Váldodahkkit: | , , , , |
|---|---|
| Materiálatiipa: | Artihkal |
| Giella: | English |
| Almmustuhtton: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2016
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| Liŋkkat: | http://psasir.upm.edu.my/id/eprint/50547/1/%2834%29%20IFRJ-16272%20Hashim.pdf |