Area of research
Food Science · Mechanics of Materials
Research interest
Research interests include Infrared, Materials science, Intensity (physics), Air velocity, Shrinkage, and Airflow.
Optimization of dried garlic physicochemical properties using a self-organizing map and the development of an artificial intelligence prediction model
Thin-layer modeling, drying parameters, and techno-enviro-economic analysis of a solar dried salted tilapia fish fillets
Development, drying characteristics, and environmental analysis of a PV operated automatic solar dryer for drying date
Unveiling rheological behavior of hydrogels toward Magic 3D printing patterns
Advances in Nanozyme Catalysis for Food Safety Detection: A Comprehensive Review on Progress and Challenges
Machine learning algorithm for estimating and optimizing the phytochemical content and physicochemical properties of okra slices in an infrared heating system
A review of the use of artificial intelligence in renewable energy for food processing and preservation process optimisation, challenges, and future prospects
Electrochemical Biosensors Driving Model Transformation for Food Testing
Impact of various drying technologies for evaluation of drying kinetics, energy consumption, physical and bioactive properties of Rose flower
A review on the impact of big data analytics in transforming agricultural practices, food processing, and preservation strategies
Nanostructure-Engineered Optical and Electrochemical Biosensing Toward Food Safety Assurance
Technology Empowering to Safeguard agricultural Products: A review of innovative approaches toward pesticide residue monitoring
Evaluating and predicting the impact of storage conditions and packaging materials on the physical properties of paddy rice using machine learning approaches and artificial neural networks
Exploring Formation and Control of Hazards in Thermal Processing for Food Safety
Advances in cell-based biosensors: Transforming food flavor evaluation with novel approaches
Sensing technology empowering food safety: research progress of SERS-assisted multimodal biosensing toward food hazard factors
Artificial intelligence and machine learning models for predicting and evaluating the influence of shelf-life environments and packaging materials on garlic (Allium Sativum L) physicochemical and phytochemical compositions
Chiral Engineering: Molecular Recognition to Macroscopic Assembly Dynamics
Computational intelligence and machine learning Approaches for performance evaluation of an infrared dryer: Quality analysis, drying kinetics, and thermal performance
Application of ultrasound treatment in cantaloupe infrared drying process: Effects on moisture migration and microstructure
Predicting mass transfer activation energy and physicochemical properties of dried onion using numerical modeling and artificial intelligence
Application of experimental, numerical, and machine learning techniques to improve drying performance and decrease energy consumption infrared continuous dryer
Artificial neural network and machine learning predictive model for assessing physicochemical properties of garlic slices (Allium sativum L.) during microwave-assisted convective drying process
Application of numerical analysis and machine learning techniques to improve drying performance and energy consumption of microwave-assisted convective dryer
Computational simulation and mathematical modelling of thermal performance and energy enhancement of integrated infrared with hot air heated system
Comparative analysis of biogas production from expired fruit concentrates: Insights from correlation and PCA techniques
Optimization of thermal efficiency and energy consumption in a hybrid infrared heating technique: Artificial intelligence and computational simulations
Uncovering Analytical Patterns for Hazardous Components in Agricultural Production Systems
Optimisation and enhancement of the physicochemical and phytochemical properties of dried okra, using a self-organising map and developing an artificial intelligence prediction model: Microwave-Assisted convective drying technique
Two-stage cultivation using noodle soup waste water for the sustainable production of microalgal biomass and biodiesel