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

Abstract

Neuro‐fuzzy simulation of food engineering phenomena can be a supportive manner for integrated realization of compound trends of involved parameters. This article is aimed to manifest neuro‐fuzzy simulation environment for prognostication of water absorption kinetics of soybean grains in thermo‐ultrasonication‐assisted soaking process. The simulation environment 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 the prominent environment guaranteed its reliability for prognostication of water absorption kinetics on the basis of numeral variables of soaking time and temperature (20, 30, 40, 50 and 60°C), and nominal variable of soaking strategy (thermic and ultrasonication [25 kHz and 360 W]). The simulation results divulged that applying both strategies of thermic and ultrasonication (thermo‐ultrasonication strategy) was more effective than individual strategy 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 Applications It can be asserted that the neuro‐fuzzy simulation environment manifested and verified in this study can be practically utilized in oil extraction and seed priming process, and industrial production of some popular soybean food products (Soymilk, Okara, Tofu, Shoyu, Miso, and Natto).

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 equilibrium moisture content ( M e ) of cowpea was also increased as the temperature increased for all treatments (Table 1). This increase of equilibrium moisture content is a result of expansion of spaces and pores inside the grains which leads to more absorption of water (Miano & Augusto, 2018; Shafaei et al, 2021a). D eff changes at all temperatures were significant ( p ≤ .05) and temperature affected on D eff values of cowpea during conventional and ultrasound treated at different amplitudes (Table 1).…”

“…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).…”

“…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;…”

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

“…In recent years, another scheme (ultrasonication) has been employed to proliferate water absorption of agricultural food products. Literature screening process confirmed that ultrasonication scheme was successfully utilized for soaking process of rice (Li et al, 2019;Wambura et al, 2008), chickpea (Ranjbari et al, 2013;Yildirim et al, 2010Yildirim et al, , 2011Yildirim et al, , 2012Yildirim et al, , 2013Yildirim & Oner, 2015), bean (Ghafoor et al, 2014;Lopez et al, 2017;Miano & Augusto, 2018a;Miano et al, 2016bMiano et al, , 2019aMiano et al, , 2018Miano et al, , 2019cUlloa et al, 2015), sorghum (Miano et al, 2016a;Patero & Augusto, 2015), melon (Miano et al, 2016a), sea cucumber (Zhang et al, 2016a(Zhang et al, , 2016b, carrot (Ricce et al, 2016), corn (Miano et al, 2017), wheat (Guimaraes et al, 2020;Shafaei et al, 2018aShafaei et al, , 2019c, potato (Miano et al, 2019b), barley (Borsato et al, 2019;Carvalho et al, 2018;Shafaei et al, 2019a), pumpkin (Rojas et al, 2020), paddy (Kalita et al, 2021), and soybean (Shafaei et al, 2021a). In these works, modeling hydration kinetics of the food products was commonly fulfilled with respect to soaking time using above-mentioned nonlinear models for certain soaking temperatures, constants, and coefficients of the models varied with variations in soaking temperature.…”