Modeling and optimization for prediction of moisture content, drying rates and moisture ratio

Authors

  • Shivmurti Shrivastav Department of Food Processing Technology, A. D. Patel Institute of Technology
  • B. K. Kumbhar Department of Process and Food Engineering, G. B. Pant University of Agril. and Tech

Keywords:

ANN, Artificial Neural Network, Moisture content, Drying rate, Moisture ratio, Optimization

Abstract

There were needs to develop some preservation technique to enhance the shelf life of Paneer because it is highly perishable in nature at ambient conditions. Drying can be one of the methods to increase shelf life of paneer. This study was undertaken to dry 1.5 cm3 paneer at 62, 72 and 82

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Published

2009-03-25

How to Cite

Shrivastav, S., & Kumbhar, B. K. (2009). Modeling and optimization for prediction of moisture content, drying rates and moisture ratio. International Journal of Agricultural and Biological Engineering, 2(1), 58–64. Retrieved from https://ijabe.migration.pkpps03.publicknowledgeproject.org/index.php/ijabe/article/view/80

Issue

Vol. 2 No. 1 (2009): IJABE

Section

Agro-product and Food Processing Systems

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