Estimation of tomato drying parameters using artificial neural networks
In this research we have simulated drying tomato thin layer by hot air convection. Tomato slices were dried in two temperatures 60° and 70℃. Perceptron neural network was used to predict moisture ratio and drying rate of samples during the drying process. Best neural network topology for ANN-I based...
| Main Authors: | , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2012-05-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_66551_e7665af932f57dc7322ed147fc2a6965.pdf |