Fruit and Vegetable Powders Production Technology on the Bases of Spray and Convective Drying Methods

Dolinsky, A. A.; Maletskaya, K.; Snezhkin, Yu. F.

doi:10.1080/07373930008917735

Cited by 33 publications

(20 citation statements)

References 1 publication

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“…and the type of fluid bed, input parameters, operating conditions including spraying and fluidization conditions as well as processing time, etc. [5][6][7][8][9][10][11][12] This variety of interlinked parameters and properties combined with a general lack of fundamental understanding of the drying process makes it clear that predicting the quality of spray-dried food products with a single, general, and accurate mathematical model is quite impossible. Conventional data processing methods are generally not suitable for investigating the process and product parameters.…”

Section: Comparison Of Artificial Neural Network (Ann) and Response Smentioning

confidence: 99%

“…Hence, fruit juices show rubbery and thermoplastic behavior at the temperatures at which drying chambers are operated. [5,6] Drying materials with a hygroscopic and thermoplastic nature such as fruit juice powders cause many problems such as sticking to dryer walls, a decrease in the drying yield, stickiness, hygroscopicity, low solubility, and agglomeration of particles followed by caking. Therefore, the use of carriers to assist the drying procedure, increase the drying yield, and improve the quality attributes of the product appears to be crucial.…”

Section: Comparison Of Artificial Neural Network (Ann) and Response Smentioning

confidence: 99%

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Comparison of Artificial Neural Network (ANN) and Response Surface Methodology (RSM) in the Prediction of Quality Parameters of Spray-Dried Pomegranate Juice

2009

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Response surface methodology (RSM) is a frequently used method for empirical modeling and prediction in the processing of biological media. The artificial neural network (ANN) has recently grown to be one of the most efficient methods for empirical modeling and prediction, especially for nonlinear systems. This article presents comparative studies between an ANN and RSM in the modeling and prediction of quality parameters of spray-dried pomegranate juice. In this study, the effects of the carrier type, carrier concentration, and concentration of crystalline cellulose in a pomegranate juice spray-drying process were investigated on five quality parameters-drying yield, solubility, color change, total anthocyanin content, and antioxidant activity-using RSM and ANN methods. A central composite rotatable experimental design (CCRD) and a feed-forward multilayered perceptron (MLP) ANN trained using back-propagation algorithms for three independent variables were developed to predict the five outputs. The final selected ANN model (3-10-8-5) was compared to the RSM model for its modeling and predictive abilities. The predictive abilities of both the ANN and RSM were compared using a separate dataset of 18 unseen experiments based on RMSE (root mean square error), MAE (mean absolute error), and R 2 (correlation coefficient) for each output parameter. The results indicate the superiority of a properly trained ANN in capturing the nonlinear behavior of the system and the simultaneous prediction of five outputs.

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Section: Comparison Of Artificial Neural Network (Ann) and Response Smentioning

confidence: 99%

Section: Comparison Of Artificial Neural Network (Ann) and Response Smentioning

confidence: 99%

Comparison of Artificial Neural Network (ANN) and Response Surface Methodology (RSM) in the Prediction of Quality Parameters of Spray-Dried Pomegranate Juice

2009

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“…The possible consequences are impaired product stability, decreased yields (because of stickiness on the drier chamber walls), and even operational problems to the spray drier (Bhandari, Datta, & Howes, 1997). The sticky behavior is attributed to a high concentration of low molecular weight sugars and organic acids, which have low glass transition temperatures (T g ), being rubbery and thermoplastic at the temperatures of the chamber (Bhandari & Hartel, 2005;Dolinsky, Maletskaya, & Snezhkin, 2000). The fast moisture removal during spray drying results in an amorphous and highly hygroscopic product (Audu, Loncin, & Weisser, 1978;Senoussi, Dumoulin, & Berk, 1995).…”

Section: Introductionmentioning

confidence: 98%

Physical properties of spray dried acerola pomace extract as affected by temperature and drying aids

Moreira

Costa

Souza

et al. 2009

LWT - Food Science and Technology

133

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a b s t r a c tThe objective of this study was to assess the impact of some processing parameters on moisture content, flowability, hygroscopicity and water solubility of spray dried acerola pomace extract using maltodextrin and cashew tree gum as drying aids. The experiment was conducted according to Response Surface Methodology, with the independent variables being: inlet temperature (170-200 C), drying aid/acerola ratio (2:1-5:1), and percent replacement of maltodextrin by cashew tree gum (0-100%). Higher inlet temperatures favored the desired physical properties of the powders, decreasing their moisture contents and hygroscopicity, and increasing flowability. The drying aids decreased the powder hygroscopicity, especially cashew tree gum (CTG), which also enhanced the powder flowability. The best processing conditions to obtain a free-flowing and least hygroscopic acerola pomace extract powder by spray drying were: inlet temperature above 194 C; drying aid/acerola solid ratio, 4:1; percent replacement of maltodextrin by CTG, at least 80%.

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“…Spray and freeze drying are the common techniques employed for the dehydration of fruit juices. The sticky behavior of sugar and acid rich materials is attributed to low molecular weight sugars such as fructose, glucose, sucrose and organic acids such as citric, malic and tartaric acid which contributes more than 90% of solids in fruit juices (Dolinsky et al, 2000;Adhikari et al, 2004). Due to this sticky behavior of juices, it is difficult to dry them under normal conditions.…”

Section: Introductionmentioning

confidence: 99%

Effect of drying methods and maltodextrin concentration on pigment content of watermelon juice powder

Oberoi

Sogi

2015

Journal of Food Engineering

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Fruit and Vegetable Powders Production Technology on the Bases of Spray and Convective Drying Methods

Cited by 33 publications

References 1 publication

Comparison of Artificial Neural Network (ANN) and Response Surface Methodology (RSM) in the Prediction of Quality Parameters of Spray-Dried Pomegranate Juice

Comparison of Artificial Neural Network (ANN) and Response Surface Methodology (RSM) in the Prediction of Quality Parameters of Spray-Dried Pomegranate Juice

Physical properties of spray dried acerola pomace extract as affected by temperature and drying aids

Effect of drying methods and maltodextrin concentration on pigment content of watermelon juice powder

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