Artificial intelligence (AI) has embodied the recent technology in the food industry over the
past few decades due to the rising of food demands in line with the increasing of the world …

Artificial neural network (ANN) is a simplified model of the biological nervous system
consisting of nerve cells or neurons. The application of ANN to food process engineering is …

Cold plasma treatment of kiwifruit juice was studied in the domain of 18–30 kV of voltage, 2–
6 mm of juice depth, and 6–10 min of treatment time using the response surface …

Microwave vacuum drying of dragon fruit (Hylocereus undatus) slice was investigated in this
study and the drying process was modelled with the help of feed-forward back-propagation …

An artificial neural network (ANN) model was developed to simulate the convective drying
process of watermelon rind pomace used in the fabrication of non-traditional flour. Also, the …

Online monitoring and control of the drying processes are necessary to maintain the final
products' quality attributes, especially when a microwave system is used to facilitate the …

Artificial intelligence (AI) and its data-driven counterpart, machine learning (ML), are rapidly
evolving disciplines with increasing applications in modeling, simulation, control, and …

The seasonal nature of fruits and vegetables has an immense impact on the process of
seeking methods that allow extending the shelf life in this category of food. It is observed that …

In this paper, Chebyshev polynomials—which are ultraspherical in the first and second kind
and hence symmetric, while the third and fourth order are not ultraspherical and are hence …

This study presents the dehydration characteristics of the drying of the pineapple slice. Hot
air oven (60° C), microwave (100 W), microwave convective (600 W, 40° C) and freeze …