Machine learning algorithm for estimating and optimizing the phytochemical content and physicochemical properties of okra slices in an infrared heating system

This study investigates how different air temperatures and infrared intensities affect the physicochemical properties of dried okra at different airflow rates. The model was developed using machine learning, and Okra's physicochemical properties were optimized using a self-organizing map (SOM). The...

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Principais autores:	Hany S. El-Mesery, Ahmed H. ElMesiry, Evans K. Quaye, Zicheng Hu, Ali Salem
Format:	Artigo
Jezik:	Inglês
Izdano:	Elsevier 2025-01-01
Serija:	Food Chemistry: X
Teme:	Infrared drying of Okra Optimization Machine Learning in Food Processing Self-Organizing Map physicochemical properties
Online dostop:	http://www.sciencedirect.com/science/article/pii/S2590157525000951
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