Adequacy assessment of neuro‐fuzzy simulation system for characterization of hydration kinetics of sesame seeds subjected to thermic and ultrasonication schemes

Abstract

Neuro-fuzzy simulation of food engineering phenomena can be a supportive manner for integrated realization of compound trends of involved parameters. This paper is aimed to develop neuro-fuzzy simulation system for characterization of hydration kinetics of sesame seeds subjected to thermic and ultrasonication schemes. The simulation system was developed based on various types and numbers of input membership functions, defuzzification methods, types of output membership functions, and numbers of training cycles. Promising performance of prominent system guaranteed its reliability for characterization of hydration kinetics on the basis of numeral variables of soaking time and temperature (20, 30, 40, 50 and 60°C) and nominal variable of soaking scheme (thermic and ultrasonication [25 kHz and 360 W]). The simulation results divulged that applying both schemes of thermic and ultrasonication (thermo-ultrasonication scheme) was more effective than individual scheme of thermic and ultrasonication in order to proliferate water absorption into the grains.However, contributory influence of the ultrasonication on water absorption was less apparent at higher soaking temperatures, and it was more dominant, when soaking time augmented. Practical applicationsIt can be asserted that the neuro-fuzzy simulation system developed and verified in this study can be practically utilized in sesame oil extraction process and industrial production of popular sesame snack food kwon as sesame paste (Tahini). How to cite this article: Shafaei SM, Nourmohamadi-Moghadami A, Kamgar S. Adequacy assessment of neurofuzzy simulation system for characterization of hydration kinetics of sesame seeds subjected to thermic and ultrasonication schemes. J Food Process Preserv.

Moisture diffusivity, hardness, gelatinization temperature, and thermodynamic properties of ultrasound assisted soaking process of cowpea

“…This mechanism creates microchannel, thus improving mass transfer (Miano et al, 2017). Similar studies dealt with ultrasound technology in water absorption process of agricultural products (Borsato, Jorge, Mathias, & Jorge, 2019; Guimaraes, Polachini, Augusto, & Telis‐Romero, 2020; Li et al, 2019; Miano et al, 2018; Miano, Rojas, & Augusto, 2019; Shafaei et al, 2021a; Shafaei et al, 2021b; Shafaei, Nourmohamadi‐Moghadami, & Kamgar, 2019; Shafaei, Nourmohamadi‐Moghadami, Rahmanian‐Koushkaki, & Kamgar, 2019; Yildirim et al, 2011; Yildirim, Bayram, & Mehmet, 2012; Yildirim, Öner, & Bayram, 2010) confirms this research. Increase in mass diffusion of cowpea during soaking may be decrease in cooking time of cowpea.…”

“…The increase in the temperature enhancements contraction and expansion process of kernels which drops diffusion resistance. Hence, water diffusion increases as the temperature increases, and consequently results in more absorption of water (Cheevitsopon & Noomhorm, 2011; Shafaei et al, 2021b; Shafaei, Nourmohamadi‐Moghadami, & Kamgar, 2021a; Sobukola & Abayomi, 2011).…”

“…The water temperature was adjusted by the US bath in initial minutes of the experiment, while thermo‐ultrasound was continuously provided by the device. Hence, the actual ultrasonic power for each water temperature was calculated based on calorimetric method (Plattes, Kohler, & Galle, 2017; Shafaei, Nourmohamadi‐Moghadami, & Kamgar, 2021b). The actual ultrasound power was found in range of 29.03–184.22 W for the seven water temperatures.…”

“…This mechanism creates microchannel, thus improving mass transfer(Miano et al, 2017). Similar studies dealt with ultrasound technology in water absorption process of agricultural products(Borsato, Jorge, Mathias, & Jorge, 2019;Guimaraes, Polachini, Augusto, & Telis-Romero, 2020;Li et al, 2019;Miano, Rojas, & Augusto, 2019;Shafaei et al, 2021a;Shafaei et al, 2021b;…”

Manifestation of neuro‐fuzzy simulation environment for prognostication of water absorption kinetics of soybean grains in thermo‐ultrasonication‐assisted soaking process

“…In recent years, another strategy (ultrasonication) has been employed to proliferate water absorption of agricultural food products. Literature screening process confirmed that ultrasonication strategy was successfully utilized for soaking process of rice (Li et al, 2019;Wambura, Yang, & Wang, 2008), chickpea (Yildirim, Bayram, & Oner, 2012;Yildirim & Oner, 2015;Yildirim, Oner, & Bayram, 2010;Yildirim, Oner, & Bayram, 2011;Yildirim, Oner, & Bayram, 2013), bean (Ghafoor, Misra, Mahadevan, & Tiwari, 2014;Lopez et al, 2017;Miano & Augusto, 2018a;Miano, Pereira, et al, 2016;Miano, Rojas, & Augusto, 2019a;Miano, Sabadoti, & Augusto, 2018;Miano, Sabadoti, & Augusto, 2019;Ulloa et al, 2015), sorghum (Miano, Ibarz, et al, 2016;Patero & Augusto, 2015), melon (Miano, Ibarz, et al, 2016), sea cucumber (Zhang et al, 2016a(Zhang et al, , 2016b, carrot (Ricce, Rojas, Miano, Siche, & Augusto, 2016), corn (Miano, Ibarz, & Augusto, 2017), wheat (Guimaraes, Polachini, Augusto, & Telis-Romero, 2020;Shafaei, Nourmohamadi-Moghadami, & Kamgar, 2018;Shafaei, Nourmohamadi-Moghadami, Rahmanian-Koushkaki, & Kamgar, 2019), potato (Miano, Rojas, & Augusto, 2019b), barley (Borsato, Jorge, Mathias, & Jorge, 2019;Carvalho, Polachini, Darros-Barbosa, Bon, & Telis-Romero, 2018;, pumpkin (Rojas, Silveira, & Augusto, 2020), sesame (Shafaei, Nourmohamadi-Moghadami, et al, 2021), and paddy (Kalita, Jain, Srivastava, & Goud, 2021). In these works, modelin...…”