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Artificial Neural Network Modeling for Convective Drying Kinetics of Curry Leaves

Year: 2025

Type: article

Abstract: Ram Krishna and Kamlesh Prasad The drying of curry leaves (Murraya koenigii) plays a significant role for their quality attributes, aromatic retention properties, and prolonged shelf stability for culinary and medicinal applications. The objective of this present research study was to investigate the impact of different drying temperatures of 40, 50, and 60 °C on drying kinetics of curry leaves through the application of a convective hot air oven drying technique.

Source: Journal of Food Chemistry and Nanotechnology

DOI: 10.17756/jfcn.2025-209

Language: English

Topic: Food Drying and Modeling

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: diamond

Funder: Sant Longowal Institute of Engineering and Technology

OpenAlex ID: W4414025696

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