| Abstract The objective of this study was to predict celeriac drying curves using artificial neural networks (ANNs). The experimental data for vacuum drying kinetics of celeriac slices reported by other researcher in the previously published article was used. The air temperature, chamber pressure and time values were used as ANN inputs. To predict the moisture content, the multilayer feed forward back propagation neural network, as a well-known network, was used. The network with Levenberg-Marquardt learning algorithm, hyperbolic tangent sigmoid transfer function, and 3-6-9-1 topology provided the superior results. |
