Volume 20 (2024)
Volume 19 (2023)
Volume 18 (2022)
Volume 17 (2021)
Volume 16 (2020)
Volume 15 (2019)
Volume 14 (2018)
Volume 13 (2017)
Volume 12 (2016)
Volume 11 (2015)
Volume 10 (2014)
Volume 9 (2013)
Volume 8 (2012)
Volume 7 (2011)
Volume 6 (2010)
Volume 5 (2009)
Volume 4 (2008)
Volume 3 (2007)
Volume 2 (2006)
Volume 1 (2005)
Estimation of papaw (Carica papaw L.) moisture content using adaptive neuro-fuzzy inference system (ANFIS) and genetic algorithm-artificial neural network (GA-ANN)

Alireza Yousefi

Volume 12, Issue 6 , January and February 2017, , Pages 767-779

https://doi.org/10.22067/ifstrj.v12i6.62521

Abstract
  Adaptive neuro-fuzzy inference system (ANFIS) and genetic algorithm-artificial neural network (GA-ANN) were used for modeling of the hot-air drying kinetics of papaw slices. The ANFIS and GA-ANN were fed with 3 inputs of drying time (0-320 min), drying temperature (40, 50 and 60 °C) and slice thickness ...  Read More

Prediction of Papaya fruit moisture content using hybrid GMDH - neural network modeling during thin layer drying process

Alireza Yousefi; Naser Ghasemian

Volume 11, Issue 6 , January and February 2016, , Pages 747-757

https://doi.org/10.22067/ifstrj.v1394i6.51651

Abstract
  In this work, a hybrid GMDH–neural network model was developed in order to predict the moisture content of papaya slices during hot air drying in a cabinet dryer. For this purpose, parameters including drying time, slices thickness and drying temperature were considered as the inputs and the amount ...  Read More

The Kinetics of Forced Convective Air-drying of Papaya (Carica papaya L.) Slices Pretreated in Osmotic Solution

Alireza Yousefi; Shahla Khodabakhsh Aghdam; Mahdi Pourafhar Chenar; Mehrdad Niakosari

Volume 9, Issue 3 , October 2013

https://doi.org/10.22067/ifstrj.v9i3.29677

Abstract
  In this study, mathematical modeling of hot air-drying of thin-layer papaya (Carica papaya L.) slices with 5±1 mm thickness pretreated in osmotic solution (50% sucrose) was investigated. Thin-layer drying was conducted under three different drying temperatures of 40, 50 and 60 °C at a constant ...  Read More

Comparative Investigation of Mass Transfer Process Based on Finite Difference Numerical Method and Experimental Results for Drying of Papaya Fruit

Shahla Khodabakhsh Aghdam; Mahdi Moradi; Alireza Yousefi

Volume 8, Issue 3 , October 2012

https://doi.org/10.22067/ifstrj.v8i3.18472

Abstract
  In this research, Papaya slices with dimensions of 0.5×2×5 cm3 were dried at 45 °C using a cabinet dryer in which drying air velocity and relative humidity were 0.9 m/s and 30%, respectively. The moisture diffusion coefficient of Papaya was determined in this drying condition. Mass transfer equation ...  Read More