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What is Pulsed Vacuum Drying of Kiwifruit Slices and Drying Process Optimization Based On Artificial Neural Network about?

The study investigates pulsed vacuum drying (PVD) of kiwifruit slices, examining the effects of drying temperature, vacuum pressure duration, and ambient pressure duration on drying kinetics and quality attributes. An artificial neural network (ANN) was utilized to optimize the drying conditions, revealing that the optimal parameters for the best quality were 65 °C, 12 minutes of vacuum pressure duration, and 2 minutes of ambient pressure duration. The research concluded that drying parameters significantly

Author

dppriya1984

Language

EN