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Modelling of ultrasonic assisted osmotic dehydration of cape gooseberry using adaptive neuro-fuzzy inference system (ANFIS) |
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| Institution: | 1. Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology (GKCIET), Malda, West Bengal 732141, India;2. Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh, India;3. Faculty of Agriculture, Food Science and Environmental Management Institute of Food Science, University of Debrecen, Debrecen 4032, Hungary |
| Abstract: | |
| Keywords: | Cape gooseberry Ultrasonication Osmotic dehydration ANFIS |
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