Paneer was dried at 62, 72, 82 degree Celsius and 10, 14 and 18 kPa respectively. Experiments were conducted at low pressure superheated steam and vacuum. Rehydration characteristics, Textural properties were evaluated to check the quality of paneer. Empirical models namely page’s, generalized exponential and logarithmic were fitted to drying data of moisture ratio. The model was selected on the basis of maximum coefficient of determination and standard deviation. Artificial Neural Network model was fitted in drying data. ANN modeling was done at hidden layers 1 and 2 and nine neurons. The optimal.
Superheated Steam Drying of Paneer Using Artificial Neural Network: A technique of drying food products with steam at low temperature and pressure book series pdf
Superheated Steam Drying of Paneer Using Artificial Neural Network: A technique of drying food products with steam at low temperature and pressure by Shivmurti Srivastav ebook pdf epub mobi
download Superheated Steam Drying of Paneer Using Artificial Neural Network: A technique of drying food products with steam at low temperature and pressure pdf free
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