The Influence of Xanthan and Balangu Seed Gums Coats on the Kinetics of Infrared Drying of Apricot Slices: GA-ANN and ANFIS Modeling

Abstract

Polysaccharide-based edible coating can be useful as a pretreatment for drying since it prevents the oxidation of nutritional compounds, thereby improving the quality of dried products. In this study, the effects of polysaccharide coating (xanthan and balangu seed gums) on the drying kinetics of apricot slices were investigated. In addition, genetic algorithm-artificial neural network (GA-ANN) and adaptive neuro-fuzzy inference system (ANFIS) models were used for prediction of drying time (DT) and moisture content (MC) of coated apricot slices in an infrared (IR) dryer. The GA-ANN and ANFIS were fed with two inputs of IR radiation intensity (150, 250, and 375 W) and the distance of slices from lamp surface (5, 7.5, and 10 cm) for prediction of average DT. Also, to predict the MC, these models were fed with three inputs of IR power, lamp distance, and treatment time. The developed GA-ANN, which included seven hidden neurons, predicted the DT of apricot slices with a correlation coefficient (r) of 0.970. Also, the GA-ANN model with nine neurons in one hidden layer predicts the MC with a high r-value (r = 0.999). The calculated r-values for prediction of DT and MC using the ANFIS-based subtractive clustering algorithm were 0.986 and 0.999, respectively, which showed a high correlation between predicted and experimental values. Sensitivity analysis results showed that IR intensity and treatment time were the most sensitive factors for prediction of DT and MC of coated apricot slices, respectively. Both GA-ANN and ANFIS models' predictions agreed well with testing data sets, and they could be useful for understanding and controlling the factors affecting on drying kinetics of apricot slices in an IR dryer.

Quality, physicochemical, and textural properties of dairy products containing fruits and vegetables: A review

“…In addition, these products can improve health or well‐being and, when consumed at recommended levels, their benefits include improved immune system function, reduced risk of cardiovascular, reduced risk of bone mass loss, and protection against free radical damage (Gebreyowhans et al., 2019 ; McCain et al., 2018 ; Verruck et al., 2019 ). Fruits and vegetables in different forms (i.e., fresh, dried, powder, juices, puree, pulp, fiber, and extract) provide means for producers to improving the health benefits of food products (Salehi, 2020f ; Salehi & Aghajanzadeh, 2020 ; Salehi & Satorabi, 2021 ; Satorabi et al., 2021 ). Addition of these products or their by‐products in dairy products including yogurts, ice creams, and cheeses has been studied (Dibazar et al., 2016 ; Estrada et al., 2011 ; Granato et al., 2018 ; Hashemi Gahruie et al., 2015 ; Jeong et al., 2017 ; Sah et al., 2016 ; Wang et al., 2019 ).…”

Effect of surface coating with seeds mucilages and xanthan gum on oil uptake and physical properties of fried potato strips

“…Gums extract was separated from the swollen seeds by passing the seeds through a extractor equipped (Panasonic, MJ‐J176P). The extracted gums were then dried in an air‐forced oven (Shimaz) at 60℃, and finally, the gums powder was milled, sieved, packed, and kept in dry condition at 20℃ (Amini et al., 2021 ; Satorabi et al., 2021 ).…”

Effect of Basil Seed and Xanthan Gums Coating on Colour and Surface Change Kinetics of Peach Slices During Infrared Drying

“…These can potentially extend the product shelf life and enhance its quality by the control of mass transfer, moisture and oil diffusion, gas permeability (O 2 , CO 2 ), and flavour and aroma losses, as well as by maintaining its mechanical, rheological characteristics, colour and appearance (Lacroix and Vu, 2014). Moreover, application of edible coatings maintains the surface appearance of dried food products (Lai et al, 2013;Lacroix and Vu, 2014;Salehi, 2020a;Satorabi et al, 2021), e.g., the effect of edible coating (prepared from pectin) and blanching pre-treatments on the air drying (60 and 70 °C with air velocities of 0.85 and 1.70 m•s -1 ) kinetics of pumpkin slices was studied by Molina Filho et al (2016), who reported that the coating did not show any significant impact on the drying kinetics of pumpkin slices, and this technique was recommended for using as pre-treatments of drying.…”