Kinetic and artificial neural network modeling of dried black beauty eggplant (Solanum melongenaL.) slices during rehydration
Nuray İnan‐Çınkır,
Özge Süfer,
Ravi Pandiselvam
Abstract:This paper targeted to investigate rehydration characteristics of dehydrated black beauty eggplant (which was dried under sun, by hot air, microwave, and infrared) at 25, 50, and 75°C, and to analyze rehydration ratio (RR) by artificial neural network (ANN) approach. RRs of both microwave‐processed specimens (between 5.66 and 7.91) and sun‐dried ones (between 5.38 and 6.37) were always greater than the others, at all rehydration temperatures. Rehydration temperature had an enhancing effect on RRs, and the imag… Show more
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