The use of artificial neural networks for food enhancement in the food drying industry - A short review

The food drying industry is essential for maintaining different food products flavor, nutritional content, and shelf life. Traditionally used drying techniques sometimes rely on empirical data and heuristics, making optimizing drying procedures for various food products challenging. Low-temperature...

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Bibliographic Details

Main Authors:	Dona Stacy Petrus, Chiam Chel Ken, Mansoor Abdul Hamid, Zykamilia Kamin, Awang Bono
Format:	Proceedings
Language:	en
Published:	American Institute of Physics Inc. 2025
Subjects:	TA401-492 Materials of engineering and construction. Mechanics of materials Food processing and manufacture
Online Access:	https://eprints.ums.edu.my/id/eprint/45893/1/Fulltext.pdf https://eprints.ums.edu.my/id/eprint/45893/ https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=105016486460&origin=inward
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