Modelling of ultrasonic assisted osmotic dehydration of cape gooseberry using adaptive neuro-fuzzy inference system (ANFIS).

Kumar Dash, Kshirod; Sundarsingh, Anjelina; BhagyaRaj, G V S; Kumar Pandey, Vinay; Kovács, Béla; Mukarram, Shaikh Ayaz

Kumar Dash, Kshirod; Sundarsingh, Anjelina; BhagyaRaj, G V S; Kumar Pandey, Vinay; Kovács, Béla; Mukarram, Shaikh Ayaz.

Afiliación

Kumar Dash K; Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology (GKCIET), Malda, West Bengal 732141, India. Electronic address: kshirod@tezu.ernet.in.
Sundarsingh A; Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology (GKCIET), Malda, West Bengal 732141, India.
BhagyaRaj GVS; Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology (GKCIET), Malda, West Bengal 732141, India.
Kumar Pandey V; Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh, India.
Kovács B; Faculty of Agriculture, Food Science and Environmental Management Institute of Food Science, University of Debrecen, Debrecen 4032, Hungary.
Mukarram SA; Faculty of Agriculture, Food Science and Environmental Management Institute of Food Science, University of Debrecen, Debrecen 4032, Hungary. Electronic address: Ayaz.shaikh@agr.unideb.hu.

Ultrason Sonochem ; 96: 106425, 2023 Jun.

Article en En | MEDLINE | ID: mdl-37141660

Palabras clave

ANFIS; Cape gooseberry; Osmotic dehydration; Ultrasonication

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: Ultrason Sonochem Asunto de la revista: DIAGNOSTICO POR IMAGEM Año: 2023 Tipo del documento: Article Pais de publicación: Países Bajos

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