Application of Image Analysis and Artificial Neural Network to Predict Mass Transfer Kinetics and Color Changes of Osmotically Dehydrated Kiwifruit

Abstract

The objectives of this study were to use image analysis and artificial neural network to predict mass transfer kinetics and color changes of osmotically dehydrated kiwifruit slices. Kiwifruits were dehydrated implementing four different sucrose concentrations, at three processing temperatures and during four osmotic time periods. A multilayer neural network was developed by using the operation conditions as inputs to estimate water loss, solid gain, and color changes. It was found that artificial neural network with 16 neurons in hidden layer gives the best fitting with the experimental data, which made it possible to predict solid gain, water loss, and color changes with acceptable mean-squared errors (1.005, 2.312, and 2.137, respectively). These results show that artificial neural network could potentially be used to estimate mass transfer kinetics and color changes of dehydrated kiwifruit.

Effect of Osmotic Dehydration as Apre-treatment on some Characteristics of Ventilated Hot Air Drying (VHD) Kiwifruit Slices

“…As a result DEI increases. These results are in agreement with those reported by Tylewicz, et al (2010) and Fathi, et al (2011a), who reported that DEI for Hayward kiwifruit slices dried by OD were increased by extend the contact time between kiwifruit and OS. On the other hand, DEI of steamed kiwifruit slices decreased as the immersion period extends.…”

“…It is a highly nutritional fruit due to its high level of vitamin C and its strong antioxidant capacity because of a wide number of phytonutrients including carotenoids, lutein, phenolics, flavonoids, and chlorophyll (Cassano, et al, 2006). On the other hand, kiwifruit has a very short shelf-life due to its high moisture content which fluctuates between 80 -86% (Fathi, et al, 2011a;Hosseinzadeh, et al, 2013). Therefore it is necessary to dry the fruit to increase its shelf life at room temperature without deteriorations, reduction in weight and volume thereby minimize the cost of packaging, handling and transportation during storage orexport (Maskan, 2001;Senadeera, et al, 2005;Diamante, et al, 2010).…”

“…At the same time, improves sensory, functional and nutritional properties including vitamins, phytochemicals and microelements of dried product without changing their integrity (Moreira and sereno, 2003;Sun, 2005;Osorio, et al, 2007;Fathi, et al, 2011a). So, OD is an effective technique to use for the partial removal of water from plant tissues by immersion in a hypertonic (osmotic) solution (Cao, et al, 2006).…”

Effects of Salt Concentration on Osmotic Dehydration of Green Bean

“…During this process, occurs water migration from the product to the solution and solid migration from the solution to the product. These migrations have been studied in various fruits and vegetables (Fathi et al, 2011;Mercali et al, 2011;Sutar et al, 2012;Porciuncula et al, 2013;Silva et al, 2014). However, with respect to the green bean, few works on osmotic dehydration and convective drying are found in the literature, despite its importance as a product consumed in most countries worldwide.…”

Machine Learning Elman Technique for Predicting Shelf Life of Burfi

“…al. [17] studied ANN to predict the mass transfer kinetics and color changes of osmotically dehydrated kiwifruit slices. Kiwifruits were dehydrated implementing four different sucrose concentrations, at three processing temperatures and during four osmotic time periods.…”