Microwave drying modelling of stevia rebaudiana leaves using artificial neural network and its effect on color and biochemical attributes

HIGHLIGHTS

• who: Biochemical Attributes and colleagues from the Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India have published the paper: Microwave Drying Modelling of Stevia rebaudiana Leaves Using Artificial Neural Network and Its Effect on Color and Biochemical Attributes, in the Journal: Journal of Food Quality of 11/04/2023
• what: Stevia leaves were dried in a microwave drier at diferent power levels (180, 360, 540, 720, and 900 W) to evaluate drying kinetics, efective moisture difusivity, specifc energy consumption, color changes, and biochemical attributes.
• how: Te result showed that . . .
  

   

  

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