modeling the kinetics of thin-layer drying of button mushroom by hot air using genetic algorithm - artificial neural network
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one of the new techniques applied in the drying process of food stuffs that can increase the drying rate, enhanced the product quality, and while decresing the costs of processing is an application of infrared radiational energy. in this study the thin layer drying process of button mushroom was modeled through an infrared applied drying method. drying experiments with sliced samples of button ...
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studying drying kinetics of button mushroom pretreated by osmotic dehydration
dehydration is one of the most common preservation methods for button mushroom. dried mushroom slice and powder is used in formulation of soups and sauces. in this study, the effect of osmotic pretreatment on drying kinetics of button mushrooms was studied. thin slices of mushroom were immersed in osmotic solution containing 5% sodium chloride and 0.5% calcium chloride at a temperature 40 °c fo...
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عنوان ژورنال:
پژوهش های صنایع غذاییجلد ۲۶، شماره ۳، صفحات ۴۵۷-۴۶۷
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