Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Taoqing Yang"'
Publikováno v:
Frontiers in Plant Science, Vol 15 (2024)
To monitor the moisture content of agricultural products in the drying process in real time, this study applied a model combining multi-sensor fusion and convolutional neural network (CNN) to moisture content online detection. This study built a mult
Externí odkaz:
https://doaj.org/article/6009b8ca42e34a2daf940c3c750616e8
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2024)
A Kalman filter fusion algorithm was proposed, and an online monitoring system was developed for real-time monitoring of the moisture content of materials in an air-impingement dryer. The Kalman filter algorithm was used to estimate the optimal state
Externí odkaz:
https://doaj.org/article/0f5941158470445192ea23fab4fe9d3a
Publikováno v:
Foods, Vol 13, Iss 3, p 434 (2024)
In this paper, the effects on drying time (Y1), the color difference (Y2), unit energy consumption (Y3), polysaccharide content (Y4), rehydration ratio (Y5), and allantoin content (Y6) of yam slices were investigated under different drying temperatur
Externí odkaz:
https://doaj.org/article/af65a8602fa646cdb410d0cc682d87b7
Publikováno v:
Foods, Vol 12, Iss 16, p 3048 (2023)
Using hot air drying (HAD) and combined infrared hot air drying (IR-HAD) test devices, the drying kinetics, unit energy consumption, color difference values, rehydration rate, microstructure, and changes in polysaccharide and allantoin contents of ya
Externí odkaz:
https://doaj.org/article/f7fd9d45eec24c1c916a50a4bccbf682
Publikováno v:
Plants, Vol 12, Iss 12, p 2257 (2023)
A drying temperature precision control system was studied to provide technical support for developing and further proving the superiority of the variable-temperature drying process. In this study, an improved neural network (INN) proportional–integ
Externí odkaz:
https://doaj.org/article/8dad6a9a1665438bb9f6eaaa1ab9bab1
Autor:
Taoqing Yang, Xia Zheng, Sriram K. Vidyarthi, Hongwei Xiao, Xuedong Yao, Yican Li, Yongzhen Zang, Jikai Zhang
Publikováno v:
Foods, Vol 12, Iss 9, p 1897 (2023)
This study combined an artificial neural network (ANN) with a genetic algorithm (GA) to obtain the model and optimal process parameters of drying-assisted walnut breaking. Walnuts were dried at different IR temperatures (40 °C, 45 °C, 50 °C, and 5
Externí odkaz:
https://doaj.org/article/6dc16f1acbad4f57a4d0057cdfdf2ef0
Publikováno v:
Plants; Volume 12; Issue 12; Pages: 2257
A drying temperature precision control system was studied to provide technical support for developing and further proving the superiority of the variable-temperature drying process. In this study, an improved neural network (INN) proportional–integ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::cddc36fc401202b7e784812264d8519e