Prediction of process and product parameters in an orange juice spray dryer using artificial neural networks

Chegini, Gholamreza; Khazaei, Javad; Ghobadian, Barat; Goudarzi, Arash

doi:10.1016/j.jfoodeng.2007.06.007

Cited by 121 publications

(65 citation statements)

References 13 publications

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“…Fruit juices atomization is not an easy process because the powders obtained have tendency to form agglomerates and become sticky [114], leading to lower product yield and severe operating maintenance problems. Thus, it is important to adjust the drying temperature, outlet air temperature, feed flow rate, air drying speed, atomization pressure, and the use of drying agents to ensure the physicochemical quality of the powder product [115]. Barbosa and Teixeira [47] discuss the current knowledge on the different spray drying parameters to obtain high-quality powders.…”

Section: Dehydrated Foods With Probioticsmentioning

confidence: 99%

Functional Dehydrated Foods for Health Preservation

Morais

Dammak

et al. 2018

Journal of Food Quality

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The market of functional foods has experienced a huge growth in the last decades due to the increased consumers’ awareness in a healthy lifestyle. Dried fruits constitute good snacks, in alternative to salty or sweet ones, and food ingredients due to their taste and nutritional/health benefits. Bioactive molecules are interesting sources to develop functional foods, as they play a major role in improving the health status and minimizing disease risks. The bioactive compounds most widely discussed in literature are presented in this review, for example, polyphenols, phytosterols, and prebiotics. Different technologies to dry bioproducts for producing functional foods or ingredients are presented. New drying techniques for the preservation of bioactive compounds are proposed, focusing more specifically on dielectric drying. A discussion on the techniques that can be used to optimize drying processes is performed. An overview on dehydrated plant based foods with probiotics is provided. The microorganisms used, impregnation procedures, drying methods, and evaluated parameters are presented and discussed. The principal bioactive compounds responsible for nutritional and health benefits of plant derived dried food products—fruits and vegetables, fruits and vegetables by-products, grains, nuts, and algae—are presented. Phytochemical losses occurring during pretreatments and/or drying processes are also discussed.

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Section: Dehydrated Foods With Probioticsmentioning

confidence: 99%

Functional Dehydrated Foods for Health Preservation

Morais

Dammak

et al. 2018

Journal of Food Quality

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“…After evaluating a large number of trials with various ANN architectures, the optimal model was a four-layered backpropagation ANN, with 14 and 10 neurons in the first and the second hidden layers, respectively. The ANN technology was found to be a useful tool to investigate, approximate and predict the physical properties of orange juice powder as well as process parameters of spray dryers [33].…”

Section: Orange Juicementioning

confidence: 99%

Artificial Neural Networks in Fruits: A Comprehensive Review

Goyal¹

2014

IJIGSP

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Abstract-This review discusses the application of artificial neural networks (ANN) modeling in fruits. It covers all fruits in which ANN modeling has been applied. ANN is quite a new and easy computational modeling approach used for prediction, which has become popular and accepted by food industry, researchers, scientists and students. ANNs have been applied in almost every field of science and technology, viz., speech synthesis & recognition, pattern classification, adaptive interfaces between humans & complex physical systems, clustering, function approximation, image data compression, non-linear system modeling, associative memory, combinatorial optimization, control and several others, as they have proved valuable tools for obtaining the required output. ANN provides an exciting alternative method for solving a variety of problems in different areas of science and engineering. The aim of this communication is to discover the recent advances of ANN technology implemented in fruits, and discuss the critical role that ANN plays in predictive modelling.

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“…Spray drying involves the complex interactions of process, apparatus and feed parameters which all have an influence on the final product quality (Chegini et al, 2008). The spray drying process can produce a good quality final product with low water activity and reduce the weight, resulting in easy storage and transportation.…”

Section: Optimization Of the Process Parameters For Spray Drying Of Omentioning

confidence: 99%

A Natural Colourant Spray Drying of Cactus Pear (Opuntia Ficus Indica) Juice and Its Physico-Chemical Characteristics

Mohankumar¹

2017

Int.J.Curr.Res.Aca.Rev.

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Article InfoThe Opuntia ficus indica (OFI) fruits were obtained from Dindugal district, Tamil Nadu, India. The juice was extracted from fully ripened fruit. It had an average total soluble solids equivalent to 14.06º Brix. Before spray drying, a 1:1 dilution with distilled water was made to obtain a soluble solid content of 5.4ºBrix. Maltodextrin (MD) 32 gms and Arabic Gum 40 gms were added to the diluted juice mixed and filtered. The clear solution was spray dried using Labultima, model LU 222 advanced. The powder was obtained with the flow of air drying parallel to the material feeding. The drying parameters were Inlet temperature = 140˚C; Outlet temperature = 70˚C; Aspirator speed = 35 cu.m/hr; Feed pump speed = 2mL/min which were standardized for the experiment. The spray dried fruit powder was packed in metallized bioriented polypropylene bags at 24°C± 2° C and stored at room temperature (20-24°C) before being submitted to the physic-chemical analyses. The physic-chemical characteristics like X-ray diffraction, solubility test (0.57%), and bulk density (2.5g/ml), colour parameters and water absorption capacity (WAC) of fruit powder (29.6 ml) were determined. Hence the present study provides useful information about the spray drying of an under-utilised fruit to obtain a colourant that can be used for commercial food product development.

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Prediction of process and product parameters in an orange juice spray dryer using artificial neural networks

Cited by 121 publications

References 13 publications

Functional Dehydrated Foods for Health Preservation

Functional Dehydrated Foods for Health Preservation

Artificial Neural Networks in Fruits: A Comprehensive Review

A Natural Colourant Spray Drying of Cactus Pear (Opuntia Ficus Indica) Juice and Its Physico-Chemical Characteristics

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