Sorghum (Sorghum bicolor) is a well-known drought and climate resistant crop with vast
food use for the inhabitants of Africa and other developing countries. The importance of this …

Peleg model was used to determine the instance moisture content of three varieties of bean
(Talash, Sadri and Mahali Khomein) and three varieties of chickpea (Desi, small Kabuli and …

The present study was aimed to model the hydration characteristics of green chickpea (GC)
using mathematical modelling and examine predictive ability of artificial neural network …

In this study, the response surface methodology (RSM) was used to optimize the pudding
formulation ingredients including the fish/bovine gelatin ratio and cinnamon and clove …

Plasma processing appears to be the mainstay of food preservation in the present day due
to its effectiveness in controlling microorganisms at low temperatures. Legumes are usually …

This study presented both the empirical and artificial neural network (ANN) approaches to
estimate the moisture content of Mentha spicata. Two different types of drying methods (in …

Hydration characteristics (moisture content, moisture ratio and hydration rate) of wheat
kernel during soaking process were studied and simulated. Hydration procedure was …

Water hydration characteristics of moong at temperatures of 25, 35, 45 and 55° C were
determined and three major dimensions (length, width and thickness) and moisture content …

This communication reports the use of artificial neural networks (ANN) in cereals and
analyzes the major contribution of ANN in cereals (barley, corn, maze, oats, paddy, rice, rye …

In this study, the response surface methodology (RSM) was used to optimise osmo-
dehydration of pumpkin cubes. Effect of different parameters including osmotic solution …