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| 1 | ANFIS and ANNs model for prediction of moisture diffusivity and specific energy consumption potato,garlic and cantaloupe drying under convective hot air dryer显示文摘The main purpose of this study was to develop and apply an adaptive neuro-fuzzy inference system(ANFIS)and Artificial Neural Networks(ANNs)model for predicting the drying characteristics of potato,garlic and cantaloupe at convective hot air dryer.Drying experiments were conducted at the air temperatures of 40,50,60 and 70C and the air speeds of 0.5,1 and l.5 m/s.Drying properties were including kinetic drying,effective moisture diffusivity(Deff)and specific energy consumption(SEC).The highest value of Deff obtained 9.76×10^-9,0.13×10^-9 and 9.97×10^-10 m^2/s for potato,garlic,and cantaloupe,respectively.The lowest value of SEC for potato,garlic,and cantaloupe were calculated 1.94105,4.52105 and 2.12105 kJ/kg,respectively.Results revealed that the ANFIS model had the high ability to predict the Deff(R^2=0.9900),SEC(R^2=0.9917),moisture ratio(R^2=0.9974)and drying rate(R^2=0.9901)during drying.So ANFIS method had the high ability to evaluate all output as compared to ANNs method. | Mohammad Kaveh Vali Rasooli Sharabiani Reza Amiri Chayjan Ebrahim Taghinezhad Yousef Abbaspour-Gilandeh Iman Golpour | 2018 | Information Processing in Agriculture2018，5，3： | 3 |
| 2 | Staphylococcal enterotoxins显示文摘 | Balaban N Rasooly A | 2000 | Food Microbio2000，61，1： | 1 |
| 3 | Inhibitory efects of Thyme oils on growth and aflatoxin production by Aspergillusparasiticus 显示文摘 | Iraj Rasooli Mehdi Razzaghi Abyaneh | 2004 | Food Control2004，15，： | 1 |
| 4 | Inhibitory efects ofthyme oils on growth and aflatoxin production by Aspergillusparasiticus显示文摘 | Iraj Rasooli Mehdi Razzaghi Abyaneh | | 0，，： | 1 |
| 5 | Epistasis of rji nonnodula tion of soybean to nodulation by Sinorhi zobiumfredii 显示文摘 | RASOOLY A | 1993 | Crop-Sci1993，33，2： | 1 |
| 6 | Growth Inhibition and Morphological Alterations of Aspergillus Niger by Essential Oils from Thymus Eriocalyx and Thymus X-Porlock显示文摘 | Rasooli I Rezaei M B Allameh A | 2006 | Food Control2006，17，5： | 1 |
| 7 | Orthographic projection capillary array fluo- rescent sensor for mHeahh显示文摘 | Joshua Balsam Hugh Alan Bruck b Avraham Rasooly | 2013 | Methods2013，，： | 1 |
| 8 | Tb/s optical logic gates based on quantum - dot semiconductor optical amplifiers 显示文摘 | Ali Rostami Hamed Baghban Asghari Nejad Reza Maram Qartavol Hassan Rasooli Saghai | 2010 | Journal of Quantum Electronics2010，46，3： | 1 |
| 9 | Microarray analysis of microbial virulence factors显示文摘 | Chizhikov V Rasooly A Chumakov K | 2001 | Appl Environ Microbiol2001，67，7： | 1 |
| 10 | Inhibitory effects of thyme oils on growth and aflatoxin production by aspergillus parasiticus 显示文摘 | RASOOLI R ABYANEH M R | 2004 | Food Control2004，15，6： | 1 |
| 11 | Relative importance of musculoskeletal disorders as a cause of chronic health problems, disability and health care utilization: Findings from the 1990 Ontario Health Survey 显示文摘 | Badley EM Rasooly I Webster GK | 1994 | J Rheumatol1994，21，： | 1 |
| 12 | Surface plasmon resonance analysis of staphylococcal enterotoxin B In food显示文摘 | RASOOLY A | 2001 | J Food Prot2001，64，1： | 1 |
| 13 | Microarray analysis of microbial virulence factors 显示文摘 | Chizhikov V Rasooly A Chumakov K | 2001 | App Environ Microbiol2001，67，7： | 1 |
| 14 | Gold nanoparticle-based enhanced chemiluminescence immunosensor for detection of Staphylococcal Enterotoxin B (SEB) in food 显示文摘 | Yang M Kostov Y Bruck HA Rasooly A | 2009 | IntJ Food Microbiol2009，133，3： | 1 |
| 15 | Guidelines for Selecting Hadoop Schedulers Based on System Heterogeneity显示文摘 | Aysan Rasooli Douglas G | 2014 | J Grid Computing2014，12，： | 1 |
| 16 | Identification of Listeria species by microarray-based assay 显示文摘 | Volokhov D Rasooly A Chumakov K | 2002 | J Clin Microbiol2002，40，12： | 1 |
| 17 | COSHH:A classification and opti- mization based scheduler for heterogeneous Hadoop sys- tems显示文摘 | Rasooli A Down D G | 2014 | Future Generation Computer Systems2014，36，7： | 1 |
| 18 | Kinetics and mechanism of titanium hydride powder and aluminum melt reaction显示文摘Based on the measurement of the released hydrogen gas pressure (PH2), the reaction kinetics between TiH2 powder and pure aluminum melt was studied at various temperatures. After cooling the samples, the interface of TiH2 powder and aluminum melt was studied. The results show that the-time curves have three regions; in the first and second regions, the rate of reaction conforms zero and one order, respectively; in the third region, the hydrogen gas pressure remains constant and the rate of reaction reaches zero. The main factors that control the rate of reaction in the first and second regions are the penetration of hydrogen atoms in the titanium lattice and the chemical reaction between molten aluminum and titanium, respectively. According to the main factors that control the rate of reaction, three temperature ranges are considered for the reaction mechanism: (a) 700-750°C, (b) 750-800°C, and (c) 800-1000°C. In the first temperature range, the reaction is mostly under the control of chemical reaction; at the temperature range of 750 to 800°C, the reaction is controlled by the diffusion and chemical reaction; at the third temperature range (800-1000°C), the dominant controlling mechanism is diffusion. | Ali Rasooli Mehdi Divandari Hamid Reza Shahverdi Mohammad Ali Boutorabi | 2012 | International Journal of Minerals,Metallurgy and Materials2012，19，2： | 1 |
| 19 | The status,quality,and expansion of the NIH full-length cDNA project:the Mammalian Gene Collection(MGC)显示文摘 | Gerhard D.S Wagner L Feingold E.A Shenmen C.M Grouse L.H Schuler G Klein S.L Old S Rasooly R Good P | | 0，，： | 1 |
| 20 | Staphylococcal enterotoxins显示文摘 | BALABAN N RASOOLY A | 2000 | International Journal of Food Microbiology2000，61，： | 1 |
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