ArticleFoods (Basel, Switzerland)2022
Prediction of Apple Slices Drying Kinetic during Infrared-Assisted-Hot Air Drying by Deep Neural Networks.
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 10 papers.
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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
10 citing papers in PubMed, 22 citations in OpenAlex.
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- Antioxidants in Plant-Based Food Matrices: From Structure-Activity and Degradation Kinetics to Formulation Design.Comprehensive reviews in food science and food safety · 2026Review
- Predictive modeling of apple slice drying: Integrating temperature, thickness, and shrinkage dynamics.PloS one · 2026Article
- Optimization of Online Moisture Prediction Model for Paddy in Low-Temperature Circulating Heat Pump Drying System with Artificial Neural Network.Sensors (Basel, Switzerland) · 2025Article
- Potentially Functional Apple Snacks Infused in theFood science & nutrition · 2025Article
- Three-Dimensional Characterization of Potatoes Under Different Drying Methods: Quality Optimization for Hybrid Drying Approach.Foods (Basel, Switzerland) · 2024Article
- Optimization of Processing Parameters for Continuous Microwave Drying of Crab Apple Slices via Response Surface Methodology.Foods (Basel, Switzerland) · 2024Article
- Quality and Process Optimization of Infrared Combined Hot Air Drying of Yam Slices Based on BP Neural Network and Gray Wolf Algorithm.Foods (Basel, Switzerland) · 2024Article
- Design and optimization of heat pump with infrared drying forFrontiers in nutrition · 2024Article
- Artificial Neural Network Modeling and Genetic Algorithm Multiobjective Optimization of Process of Drying-Assisted Walnut Breaking.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
8 authors at 2 institutions in 1 country.
Funding
Abstract
The effects of temperature, air velocity, and infrared radiation distances on the drying characteristics and quality of apple slices were investigated using infrared-assisted-hot air drying (IRAHAD). Drying temperature and air velocity had remarkable effects on the drying kinetics, color, total phenol content, total flavonoid content, and vitamin C content (VCC) of apple slices. Infrared radiation distance demonstrated similar results, other than for VCC and color. The shortest drying time was obtained at 70 °C, air velocity of 3 m/s and infrared radiation distance of 10 cm. A deep neural network (DNN) was developed, based on 4526 groups of apple slice drying data, and was applied to predict changes in moisture ratio (MR) and dry basis moisture content (DBMC) of apple slices during drying. DNN predicted that the coefficient of determination (
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.