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Quality and Process Optimization of Infrared Combined Hot Air Drying of Yam Slices Based on BP Neural Network and Gray Wolf Algorithm

In this paper, the effects on drying time (Y<sub>1</sub>), the color difference (Y<sub>2</sub>), unit energy consumption (Y<sub>3</sub>), polysaccharide content (Y<sub>4</sub>), rehydration ratio (Y<sub>5</sub>), and allantoin content (Y<sub>6</sub>) of yam slices were investigated under different d...

Täydet tiedot

Tallennettuna:
Päätekijät: Jikai Zhang, Xia Zheng, Hongwei Xiao, Chunhui Shan, Yican Li, Taoqing Yang
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: MDPI AG 2024-01-01
Sarja:Foods
Aiheet:
yam slices
infrared combined hot air drying
drying characteristics
BP neural network coupled with gray wolf algorithm
multi-objective optimization
Linkit:https://www.mdpi.com/2304-8158/13/3/434
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