![]() Story prompts are a shortcut to making that happen. And often the best way to do that is to just start writing. Sometimes the best way to find your flow is to build from your baseline momentum. Writer’s block only happens when a storyteller is either working on the wrong thing, or not excited about the thing they’re working on. But we’re always able to diagnose the issue as one of two problems. ![]() That doesn’t mean that our authors never hit a wall or run out of ideas or steam. We don’t believe in writer’s block at Sterling & Stone. Yet without it, the process can feel like a struggle and flow is illusive. Heat Mass Transf.Writing is easy when you have inspiration. Doymaz, Thin-layer drying characteristics of sweet potato slices and mathematical modelling. Jha, Colour measurements and modeling, in Nondestructive Evaluation of Food Quality, ed. Hall, Drying and Storage of Cereals and Oilseeds (AVI Publishing Co, Westport, 1992) Crank, The Mathematics of Diffusion, 2nd edn. Hu, Mathematical modeling on thin layer microwave drying of apple pomace with and without hot-air pre drying. Das, Effect of maltodextrin, glycerol monostearate and tricalcium phosphate on vacuum dried mango powder properties. Manohar, Hot air drying characteristics of mango ginger: prediction of drying kinetics by mathematical modeling and artificial neural network. Erenturk, Comparison of genetic algorithm and neural network approaches for the drying process of carrot. Deka, Modeling and optimization of the process parameters in vacuum drying of culinary banana (Musa ABB) slices by application of artificial neural network and genetic algorithm. Nikzad, Modeling of tomato drying using artificial network. Figiel, Drying kinetics and quality of vacuum–microwave dehydrated garlic cloves and slices. Carbonell-Barrachina, Composition of rosemary essential oil (Rosmarinus officinalis) as affected by drying method. Farid, Microwave vacuum drying of banana slices. Zhou, Characterization of microwave vacuum drying and hot air drying of mint leaves (Mentha cordifolia Opiz ex Fresen). Carbonell Barrachina, Effects of vacuum level and microwave power on rosemary volatile composition during vacuum–microwave drying. Gunasekaran, Microwave-vacuum drying of cranberries: part I. Prasad, Drying of garlic (Allium sativum) cloves by microwave–hot air combination. Rodier, Microwave vacuum drying of porous media: experimental study and qualitative considerations of internal transfers. Telis, Ascorbic acid degradation kinetics in tomatoes at different drying conditions. Arıkan, Intermittent microwave–convective drying of red pepper: drying kinetics, physical (colour and texture) and sensory quality. ![]() Boora, Proximate composition, available Carbohydrates, Dietary Fibers and Anti-Nutritional factors in bael ( Aegle marmelos L.) Leaf, pulp and seed powder. Pranee, Bioactive compounds and volatile compounds of Thai bael fruit ( Aegle marmelos (L.) Correa) as a valuable source for functional food ingredients. Mishra, Biological activity of crude extracts and chemical constituents of bael, Aegle marmelos (L.) Corr. Fazal, Phytochemistry and medicinal uses of the bael fruit ( Aegle marmelos Correa): a concise review. The model showed that both parameters have a positive effect on effective diffusivity, and hence, an increasing trend of effective diffusivity with the increase in microwave power and vacuum levels was observed. The microwave power and vacuum level was fitted with effective diffusivity by a nonlinear model. Increase in the vacuum level from 380 to 680 mm Hg at power level of 800 W increased the effective moisture diffusivity from 1.92 × 10 −9 to 2.19 × 10 −9 m 2/s, resulting in reduction in drying time. The values of effective moisture diffusivity were increased from 1.12 × 10 −9 to 1.92 × 10 −9 m 2/s when microwave powers were increased from 400 to 800 W at the vacuum level of 380 mm Hg vacuum. The microwave vacuum drying reduced the moisture content of the bael pulp from 3.84 kg water/kg dry matter to 0.09 kg water/kg dry matter. The artificial neural network with a topology of 3-6-1, transfer function of tansig and the Levenberg–Marquardt training algorithm showed the best performance with the minimum mean square error value. The drying kinetics of bael pulp during microwave vacuum drying was modeled by using artificial neural network. The effect of microwave power varying between 400 and 800 W and vacuum levels between 380 and 680 mm Hg was studied on the thin-layer drying kinetics of the extracted bael pulp. In this study, modeling of microwave vacuum drying kinetics and effective moisture diffusivity of bael pulp was investigated. In microwave vacuum drying, the microwave energy was mainly absorbed by liquid water present in food that results in the temperature to rise, resulting in drying of bael pulp.
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