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...
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| Autores principales: | , , , |
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| Formato: | article |
| Lenguaje: | EN HR |
| Publicado: |
Croatian Society of Chemical Engineers
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/2099ea26d62545b5879c1abd89a7a6a2 |
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