Optimization of Caper Drying Using Response Surface Methodology and Artificial Neural Networks for Energy Efficiency Characteristics
One of the essential factors for the selection Food Storage of the drying process is energy consumption.This study intended to optimize the drying treatment of capers using convection (CD), refractive window (RWD), and vacuum drying (VD) combined with ultrasonic pretreatment by a comparative approach among artificial neural networks (ANN) and respo