Modelling the convective drying process of pumpkin (Cucurbita moschata) using an artificial neural network

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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...

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Bibliographic Details
Main Authors:	Chikwendu, Onwude Daniel Iroemeha, Hashim, Norhashila, Janius, Rimfiel, Mat Nawi, Nazmi, Abdan, Khalina
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2016
Online Access:	http://psasir.upm.edu.my/id/eprint/50547/ http://psasir.upm.edu.my/id/eprint/50547/1/%2834%29%20IFRJ-16272%20Hashim.pdf

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