Predicting mass transfer activation energy and physicochemical properties of dried onion using numerical modeling and artificial intelligence
Abstract The quality of the onion slices was statistically evaluated based on the variables of drying conditions, considering the following characteristics: drying time, color, shrinkage, water activity, and rehydration ratio, critical parameters in evaluating food processing and preservation method...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2025-06-01
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| Series: | Scientific Reports |
| Subjects: | |
| Online Access: | https://doi.org/10.1038/s41598-025-04814-7 |
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