Parboiled Paddy Drying with Different Dryers: Thermodynamic and Quality Properties, Mathematical Modeling Using ANNs Assessment

Parboiled Paddy Drying with Different Dryers: Thermodynamic and Quality Properties, Mathematical Modeling Using ANNs Assessment

The effect of hybrid infrared-convective (IRC), microwave (MIC) and infrared-convective-microwave (IRCM) drying methods on thermodynamic (drying kinetics, effective moisture diffusivity coefficient (<i>D<sub>eff</sub></i>), specific energy consumption (SEC)) and quality (head...

Full description

Bibliographic Details
Main Authors: Ebrahim Taghinezhad, Antoni Szumny, Mohammad Kaveh, Vali Rasooli Sharabiani, Anil Kumar, Naoto Shimizu
Format: Article
Language:English
Published: MDPI AG 2020-01-01
Series:Foods
Subjects:
parboiled paddy
thermodynamic
quality
artificial neural network
mathematical modeling
Online Access:https://www.mdpi.com/2304-8158/9/1/86

Internet

https://www.mdpi.com/2304-8158/9/1/86

Similar Items