Neural networks for the heat and mass transfer prediction during drying of cassava and mango

By J. Hernández-Pérez, M. García-Alvarado, G. Trystram, B. Heyd. 2004

168 citations recorded by the source corpus.

Subfields: Analytical Chemistry, Food Science, Industrial and Manufacturing Engineering

View Paper: https://www.semanticscholar.org/paper/f559a40003e74131f2733f7e6e43c64e7588adf1

How researchers see this paper

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In Food Science

1. F. Namvar
2. M. Ghasemi
3. M. Nourouzi
4. W. Daud
5. S. Keshani

Citations in the corpus

• Spray drying: An overview on wall deposition, process and modeling (2015, background): “…of temperature, moisture content and apparent porosity (Sablani and Rahman, 2003), heat and mass transfer coefficients of cassava and mango (Hernández-Pérez et al., 2004), and the physical property changes of dried carrots as a function of fractal dimension and moisture content (Kerdpiboon…”