Artificial Intelligence and Mathematical Modelling of the Drying Kinetics of Pre-treated Whole Apricots

Adaptive neuro fuzzy inference system modeling of Synsepalum dulcificum L. drying characteristics and sensitivity analysis of the drying factors

“…Generally, a model having R 2 value that is close to unity and RMSE value that is also close to zero is considered accurate 43 . Bousselma et al 26 derived R 2 of 0.9995 in modeling the drying kinetics of pre-treated apricot with ANFIS. This result is important for process control during production.…”

“…It was therefore calculated first using Eq. ( 1 ) as employed by Bousselma et al 26 . where M c is the moisture content (d.b), W w is the sample wet weight (g), and D w is the samples dry weight (g).…”

Polyphenols and Flavonoids Contents of Fresh and Dried Apricots Extracted by Cold Soaking and Ultrasound-assisted Extraction

“…It should be noted that the present work is the continuation of a previous work already published in 2021. 1 The power was varied because the temperature is not exploitable with the microwave (especially in a domestic microwave as used in this work). In addition, the microwave technology is a rapid and efficient technique for drying fruits and vegetables, in which electromagnetic radiation plays an important role in heating the inside and outside parts of the considered products.…”

“…In addition, the drying time was set according to the time prediction model obtained by artificial neural network (ANN) (200 W, 400 W, and 800 W for 540, 440, and 320 s, respectively), according to a previous study. 1 For this purpose, microwave power (W), total apricot weight (g), moisture content (%), dry matter content (%), and moisture ratio (MR) were calculated and fed into the ANN model to predict the drying time. The products made from apricots (Prunus armeniaca L.) treated with sucrose, NaCl, and sodium bisulphite dried by microwave at different powers (200, 400, and 800 W), and apricot dough dried by electronic oven at 60 °C are presented in Table 1 and Fig.…”

“…Apricot is the fruit of the common apricot tree, Prunus armeniaca L., of the Rosaceae family (Pomoides subfamily). In 2019, the Algerian production of apricots amounted to 256,890 t. 1 In general, Prunus armeniaca L. is used as a medicine in the treatment of skin diseases, parasitic diseases, and as a source of functional foods against cancer, heart disease, as well as for its ability to protect against chronic diseases. 2 Some studies have reported that apricot fruits are rich in phytochemicals, such as polyphenols, flavonoids, carotenoids, and vitamins C and E, which has been considered a good source of natural antioxidants for human nutrition.…”