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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
Sprog:Inglês
Udgivet: Elsevier 2025-01-01
Serier:Food Chemistry: X
Fag:
Infrared drying of Okra
Optimization
Machine Learning in Food Processing
Self-Organizing Map
physicochemical properties
Online adgang:http://www.sciencedirect.com/science/article/pii/S2590157525000951
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