ArticleFoods (Basel, Switzerland)2022
Study on Drying Control Strategy of White Radish Slice Based on Monitoring Medium Relative Humidity.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Online Machine Vision-Based Modeling during Cantaloupe Microwave Drying Utilizing Extreme Learning Machine and Artificial Neural Network.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
3 authors.
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Abstract
Enhancing the drying rate and dried products quality, as well as energy efficiency, is very tempting for the drying industry. Recently, a lot of investigations have illustrated that the drying temperature, air velocity, and sample thickness have significant influences on the drying process. However, few investigations took into account the relative humidity (RH) as an important hot-air-drying parameter in the drying process. Therefore, in the current work, white radish slabs were used to explore the drying characteristics and quality under the drying condition of a constant RH, decreasing the RH step by step and decreasing RH automatically, together with a constant air velocity of 1 m·s
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