Bulk level variations of plant foods during drying are mainly governed by microscale characteristic variations [1]. Investigating such microscale variations have been challenging with physics-based models due to heterogeneity of microstructures, largely unknown property data, and limitations of numerical simulations [2]. On the other hand, the development of data-driven machine learning (ML) models for predicting microscale variations has not yet been succeeded due to the inability of having a sufficient dataset for extracting an interpretable solution.Therefore, in this work, the Physics-Informed Neural Network (PINN) capabilities are explored to improve the prediction accuracy of moisture concentration variations of a single plant cell du...
R2, standard error of estimate (SSE) and root mean square error (RMSE). Using some of the experiment...
Application of machine learning (ML)-based algorithms in food drying is an exciting and innovative a...
General porosity prediction models of food during air-drying have been developed using regression an...
This paper presents a Physics-Informed Neural Network-based (PINN-based) surrogate framework, which ...
Predicting microscale mechanisms of plant-based food materials has been an enduring challenge due to...
Physics-informed Neural Networks (PINNs) have received significant attention across science and engi...
Plant-based food materials (PBFMs) such as fruits and vegetables contain various irregular cellular ...
Drying of agricultural products is a significant process to store and use them for various purposes....
Ginkgo biloba seeds were dried in microwave drier under different microwave powers (200, 280, 460, a...
Potato cubes were dried by different drying methods. After the end of drying process, the experimen...
BACKGROUND Drying is a method used to preserve agricultural crops. During the drying of products wi...
Background: Drying is a method used to preserve agricultural crops. During the drying of products wi...
This paper is a review of artificial neural network technique for the prediction of drying parameter...
The moisture content (MC) control is vital in the wood drying process. The study was based on BP (Ba...
Neural network (NN) modeling techniques were used to predict flowability behavior of distillers drie...
R2, standard error of estimate (SSE) and root mean square error (RMSE). Using some of the experiment...
Application of machine learning (ML)-based algorithms in food drying is an exciting and innovative a...
General porosity prediction models of food during air-drying have been developed using regression an...
This paper presents a Physics-Informed Neural Network-based (PINN-based) surrogate framework, which ...
Predicting microscale mechanisms of plant-based food materials has been an enduring challenge due to...
Physics-informed Neural Networks (PINNs) have received significant attention across science and engi...
Plant-based food materials (PBFMs) such as fruits and vegetables contain various irregular cellular ...
Drying of agricultural products is a significant process to store and use them for various purposes....
Ginkgo biloba seeds were dried in microwave drier under different microwave powers (200, 280, 460, a...
Potato cubes were dried by different drying methods. After the end of drying process, the experimen...
BACKGROUND Drying is a method used to preserve agricultural crops. During the drying of products wi...
Background: Drying is a method used to preserve agricultural crops. During the drying of products wi...
This paper is a review of artificial neural network technique for the prediction of drying parameter...
The moisture content (MC) control is vital in the wood drying process. The study was based on BP (Ba...
Neural network (NN) modeling techniques were used to predict flowability behavior of distillers drie...
R2, standard error of estimate (SSE) and root mean square error (RMSE). Using some of the experiment...
Application of machine learning (ML)-based algorithms in food drying is an exciting and innovative a...
General porosity prediction models of food during air-drying have been developed using regression an...