Drying characteristics of yam slices (
Activation energy
Adaptive neuro fuzzy inference system (ANFIS)
Computer science
Drying
Effective diffusivity
Food science
Food technology
Moisture ratio
Rehydration ratio
Journal
Heliyon
ISSN: 2405-8440
Titre abrégé: Heliyon
Pays: England
ID NLM: 101672560
Informations de publication
Date de publication:
Mar 2020
Mar 2020
Historique:
received:
21
12
2019
revised:
06
02
2020
accepted:
04
03
2020
entrez:
20
3
2020
pubmed:
20
3
2020
medline:
20
3
2020
Statut:
epublish
Résumé
This study applied Adaptive Neuro-Fuzzy Inference System (ANFIS) to predict the moisture ratio (MR) during the drying process of yam slices (
Identifiants
pubmed: 32190764
doi: 10.1016/j.heliyon.2020.e03555
pii: S2405-8440(20)30400-X
pii: e03555
pmc: PMC7068632
doi:
Types de publication
Journal Article
Langues
eng
Pagination
e03555Informations de copyright
© 2020 The Authors. Published by Elsevier Ltd.
Références
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pubmed: 24293696
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pubmed: 28159260
Food Sci Nutr. 2019 Dec 12;8(1):594-611
pubmed: 31993183