Application of wavelet transform coupled with artificial neural network for predicting physicochemical properties of osmotically dehydrated pumpkin

Zenoozian, Masoud Shafafi; Devahastin, Sakamon

doi:10.1016/j.jfoodeng.2008.06.033

Cited by 44 publications

(13 citation statements)

References 19 publications

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“…Usually, sucrose is used to prepare an osmotic solution for dehydration of plant materials. OD in sucrose solution was applied to many raw materials such as pepper [7], strawberries [8], apples [9], or pumpkin [10]. However, osmotically predried raw material involves finish drying in order to reduce the moisture content until the safe level and to ensure the attractive texture of the final product.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin

Lech

Figiel

Michalska

et al. 2018

Journal of Food Quality

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The study examined the osmotic dehydration of pumpkin slices in chokeberry, flowering quince, and raspberry concentrated juices. Products obtained were subjected to vacuum-microwave finish drying (VMD). The objective of the study was to evaluate the drying kinetics and the chemical properties, that is, total polyphenolics content and antioxidant capacity of the vacuum-microwave-dried pumpkin products. The concentration and temperature of the juices were 40 ∘ Brix and 45 ∘ C, respectively. The pumpkin slices were pretreated in concentrated juices for 0.5, 1, 2, 3, and 6 hours. Vacuum-microwave finish drying was carried out at the power of magnetrons that ensured the maintenance of the safe temperature (below 90 ∘ C) of the slices measured with the use of infrared camera. The results of the study showed that the moisture content of samples during the pretreatment in concentrated juices was decreasing until the equilibrium stage. The logarithmic model was used to describe the drying kinetics of pumpkin during VMD. Osmotic pretreatment resulted in a decrease in colour coordinates, improved the antioxidant activity of dried product, and prolonged the duration of VMD.

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Section: Introductionmentioning

confidence: 99%

The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin

Lech

Figiel

Michalska

et al. 2018

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…Glucose and sucrose, at concentrations such as 50% and full concentration, were also prepared following the same procedure. Alginic acid and polygalacturonic acid solutions with concentrations of 3% (w/v) were prepared using the same principle, mixed with 100 mL of distilled water [30].…”

Section: Osmotic Solutionsmentioning

confidence: 99%

The Effect of a New Coating on the Drying Performance of Fruit and Vegetables Products: Experimental Investigation and Artificial Neural Network Modeling

Rahman

Nassef

Al‐Dhaifallah

et al. 2020

Foods

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A study on mass transfer using new coating materials (namely alginic acid and polygalacturonic acid) during osmotic dehydration—and hence in a laboratory-scale convective dryer to evaluate drying performance—was carried out. Potato and apple samples were examined as model heat-sensitive products in this study. Results indicate that the coating material containing both alginic acid and polygalacturonic acid causes higher water loss of about 17% and 7.5% and lower solid gain of about 4% and 8%, respectively, compared to uncoated potato sample after a typical 90 min osmotic dehydration process. Investigation of drying performance using both coating materials showed a higher reduction in the moisture content of about 22% and 18%, respectively, compared with uncoated samples after the 3 h drying period. Comparisons between the two proposed coating materials were also carried out. Samples (potato) coated with alginic acid demonstrated better performance in terms of higher water loss (WL), lower solid gain (SG), and notable enhancement of drying performance of about 7.5%, 8%, and 8%, respectively, compared to polygalacturonic acid. Similar outcomes were observed using apple samples. Additionally, an accurate model of the drying process based on the experimental dataset was created using an artificial neural network (ANN). The obtained mean square errors (MSEs) for the predicted water loss and solid gain outputs of the potato model were 4.0948e−5 and 3.924e−6, respectively. However, these values for the same parameters were 3.164e−5 and 4.4915e−6 for the apple model. The coefficient of determination (r2) values for the two outputs of the potato model were found to be 0.99969 and 0.99895, respectively, while they were 0.99982 and 0.99913 for the apple model, which reinforces the modeling phase.

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“…This technique has gained its importance in the food industry due to its ability to model complex relationships between processing variables. Furthermore, this technique has been successfully applied to model the kinetics of color changes during processes such as drying and dehydration . The main difference between this method and other modeling techniques is that the ANN method learns from a set of given data and finds the complex and nonlinear relationship between the inputs (independent variables) and outputs (dependent variables).…”

Section: Introductionmentioning

confidence: 99%

Change in the color of heat‐treated, vacuum‐packed broccoli stems and florets during storage: effects of process conditions and modeling by an artificial neural network

et al. 2018

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show abstract

Application of wavelet transform coupled with artificial neural network for predicting physicochemical properties of osmotically dehydrated pumpkin

Cited by 44 publications

References 19 publications

The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin

The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin

The Effect of a New Coating on the Drying Performance of Fruit and Vegetables Products: Experimental Investigation and Artificial Neural Network Modeling

Change in the color of heat‐treated, vacuum‐packed broccoli stems and florets during storage: effects of process conditions and modeling by an artificial neural network

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