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...
Shranjeno v:
| Principais autores: | , , , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
MDPI AG
2024-01-01
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| Serija: | Foods |
| Teme: | |
| Online dostop: | https://www.mdpi.com/2304-8158/13/3/434 |
| Oznake: |
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