An artificial neural network model for prediction of quality characteristics of apples during convective dehydration

Scala, Karina Di; Meschino, Gustavo J.; Vega‐Gálvez, Antonio; Lemus‐Mondaca, Roberto; Roura, Sara I.; Mascheroni, Rodolfo Horacio

doi:10.1590/s0101-20612013005000064

Cited by 30 publications

(14 citation statements)

References 24 publications

(27 reference statements)

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“…Therefore, an artificial neural network was designed in this study, taking into account the type of carrier, its concentration, total solids content of encapsulant solution, and its density and viscosity as the input parameters and all the experimentally determined results as the output parameters. The most suitable network was selected based on training, test and validation preferences and errors, as previously stated by Carvalho et al (2013) and Di Scala et al (2013), and had a hidden activation functions identity and logistic output, with the maximum test error of 0.027 achieved in the test period, and was selected for analysis of the spray-drying process . Global sensitivity coefficient, as an indicator of influence of the particular input parameter on the output variable, is defined as the ratio of variances of individual parameter relative to the total variance.…”

Section: Artificial Neural Networkmentioning

confidence: 99%

Efficiency Assessment of Natural Biopolymers as Encapsulants of Green Tea (Camellia sinensis L.) Bioactive Compounds by Spray Drying

Belščak‐Cvitanović

Lević

Kalušević

et al. 2015

Food Bioprocess Technol

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In this study a bottom-up approach of designing functional ingredients from green tea extract is proposed by a systematic investigation of 12 different natural biopolymers and their efficiency as carrier materials of green tea bioactive compounds by spray drying at low temperature (130°C). Screening of carriers revealed that inulin and whey proteins provide the highest product yields (67.04 and 65.18 %, respectively) and, accompanied with pectin, also the highest total polyphenols (67.5-82.2 %) and flavan-3-ols (93.7-75.9 %) loading capacity. Up to 162 mg/g of (−)−epigallocatechin gallate (EGCG) was achieved, while low-caffeine contents (<5 mg/g) indicated the potential of obtaining lowcaffeine functional ingredients. Employing alginate, carageenan and gums (acacia gum and xanthan) enabled the best colour preservation and highest chlorophyll content. Reconstituted green tea microencapsulates comprising modified starch, inulin or carageenan exhibited the lowest bitterness and astringency and the highest green tea flavour intensity as the most favourable sensory properties. An artificial neural network (ANN) designed based on the experimentally obtained results revealed hydrocolloid gums as the best encapsulants for achieving good physical properties, high EGCG contents and prolonged dissolution/release profiles while pectin, inulin and modified starch as the optimal ones in terms of the product yields, loading capacities and sensory properties. This indicates that a formulation comprising a combination of all of those biopolymers would provide potentially functional ingredients with encapsulated green tea phytochemicals, retained colour and improved sensory properties.

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Section: Artificial Neural Networkmentioning

confidence: 99%

Efficiency Assessment of Natural Biopolymers as Encapsulants of Green Tea (Camellia sinensis L.) Bioactive Compounds by Spray Drying

Belščak‐Cvitanović

Lević

Kalušević

et al. 2015

Food Bioprocess Technol

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“…Following the methods, the surface area and volume of the cherry tomatoes in this study was found to be 6.24 AE 0.31 cm 2 and 2.78 AE 0.29 cm 3 , respectively. With these values, the shape factor ψ and the equivalent spherical radius R eq could be calculated by eqs (8) and (9). The value of ψ and R eq were found to be 1.53 and 0.87 cm, respectively.…”

Section: Determination Of Effective Moisture Diffusivitymentioning

confidence: 99%

“…Details about how process parameters such as temperature and pretreatment effect on the drying kinetics, physical and chemical changes of food products will be beneficial for the design of efficient dryers and the optimizing of the drying process [7,8]. In recent years, many studies have been carried out in order to elucidate the drying characteristics of different agricultural and food products, such as goldenberry [7], chili [8], apple [9], salmon fillets [10], sweet potato [11] and lotus seeds [12]. For cherry tomatoes, Azoubel [13] studied the mass transfer kinetics of cherry tomato by osmotic dehydration.…”

Section: Introductionmentioning

confidence: 99%

Influence of Blanching Pretreatment on the Drying Characteristics of Cherry Tomato and Mathematical Modeling

Cheng

Fang

Ruan

2015

International Journal of Food Engineering

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The hot air drying with blanching pretreatment may provide a practical method for the production of dried cherry tomatoes. The influences of drying temperature (50°C , 60°C, 70°C and 80°C) and blanching on the drying kinetics of cherry tomatoes were studied. Nine mathematical models were evaluated and the determination of coefficient (R 2 ), chi-square (χ 2 ) and root mean square errors (RMSE) were compared. The Logarithmic model gave best results with R 2 of 0.9992 and 0.9995 for fresh and blanched cherry tomatoes, respectively. The values of effective moisture diffusivity coefficient D eff varied in the range of 1.7281 Â 10 −9 to 4.6306 Â 10 −9 m 2 s −1 for the fresh cherry tomatoes, while 2.1034 Â 10 −9 to 6.6487 Â 10 −9 m 2 s −1 for the blanched samples. The values of activation energy were 31.99 and 36.21 kJ mol −1 for the raw and blanched cherry tomatoes, respectively. Furthermore, the effect of temperature and blanching on color change of cherry tomatoes was measured.

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“…Drying is one of the most widespread methods for postharvest preservation of agricultural products since it allows for the quick conservation (Dadali et al, 2008;Doymaz & Kocayigit, 2011;Discala et al, 2013). Vegetables, fruits and crops normally contain a high level of moisture and microorganism.…”

Section: Introductionmentioning

confidence: 99%

Mathematical modeling of microwave dried celery leaves and determination of the effective moisture diffusivities and activation energy

Alibas

2014

Food Sci. Technol

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An artificial neural network model for prediction of quality characteristics of apples during convective dehydration

Cited by 30 publications

References 24 publications

Efficiency Assessment of Natural Biopolymers as Encapsulants of Green Tea (Camellia sinensis L.) Bioactive Compounds by Spray Drying

Efficiency Assessment of Natural Biopolymers as Encapsulants of Green Tea (Camellia sinensis L.) Bioactive Compounds by Spray Drying

Influence of Blanching Pretreatment on the Drying Characteristics of Cherry Tomato and Mathematical Modeling

Mathematical modeling of microwave dried celery leaves and determination of the effective moisture diffusivities and activation energy

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