Artificial intelligence and mathematical modelling of the drying kinetics of pre-treated whole apricots

HIGHLIGHTS

• who: Abla Bousselma from the Laboratory (LAPAPEZA), Department of Food Technology, University of Batna , , France have published the Article: Artificial Intelligence and Mathematical Modelling of the Drying Kinetics of Pre-treated Whole Apricots, in the Journal: (JOURNAL)
• what: For the study of microwave drying kinetics, three different powers, 200, 400, and 800 W, were used. The database was normalised once in the interval , and divided into two sections: 70 % of the dataset for training, and 30 % of the final samples that were not currently involved in the model training, were used for verification to perform . . .
  

   

  

  If you want to have access to all the content you need to log in!

  Thanks :)

  Username or Email

  Password

  Remember me

  Lost your password?

  If you don't have an account, you can create one here.