The diffusion coefficient, diffusion activation energy and equilibrium moisture content were obtained.
测定了扩散系数、扩散活化能和平衡湿含量。
The calculation for the equilibrium moisture content of food materials with a high moisture content by the BP ANN technique is presented.
介绍了用BP神经网络技术预测高水分食品物料平衡含水量的方法，并用试验数据进行了数学建模。
The calculation for the equilibrium moisture content of food materials with a high moisture content by the BP ANN technique is presented.
介绍了用BP神经网络技术预测高水分食品物料平衡含水量的方法，并用试验数据进行了数学建模。
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