The drying characteristics of green peas were examined in a microwave dryer for power level of 20,40 and 60W. The green peas were pretreated with citric acid solutions and blanched with hot water at 85C before drying. The drying process was continued until sample moisture fell to equilibrium moisture content. The blanched samples dried faster than those in other pretreatments and control condit...

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the goal of this study was to predict the moisture content of paddy using machine vision and artificial neural networks (anns). the grains were dried as thin layer with air temperatures of 30, 40, 50, 60, 70, and 80°c and air velocities of 0.54, 1.18, 1.56, 2.48 and 3.27 ms-1. kinetics of l*a*b* were measured. the air temperature, air velocity, and l*a*b* values were used as ann inputs. the res...