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Journal of Food Quality
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Journal of Food Quality
/
2018
/
Article
/
Tab 1
/
Research Article
Artificial Neural Network Modeling of Drying Kinetics and Color Changes of Ginkgo Biloba Seeds during Microwave Drying Process
Table 1
Moisture effective diffusion coefficients of GB seeds by different microwave powers.
Powers (W)
(min)
(10
ā9
m
2
/s)
200
15.97
1.909
0.9999
3.318
280
9.337
1.850
0.9999
5.675
460
6.530
1.884
1.0000
8.114
640
4.941
2.038
0.9999
10.73