Deep Learning Enabled Optimization and Mass Transfer Mechanism in Ultrasound-Assisted Enzymatic Extraction of Polyphenols from Tartary Buckwheat Hulls

Tartary buckwheat hulls, a phenolic-rich by-product of buckwheat processing, offer great potential for resource utilization. In this study, ultrasound-assisted enzymatic extraction with two temperatures (40 ◦C and 50 ◦C) was employed to obtain phenolics from Tar- tary buckwheat hulls. Compared with the traditional extraction method (207 mg/100 g), ultrasound-assisted enzymatic extraction increased the total phenolic yield by 91.3% at 50 ◦C. Numerical simulations based on Fick’s law indicated...