Osmotic Treatment of Fish in Two Different Solutions-Artificial Neural Network Model

Abstract

Osmotic treatment of fish (Carassius gibelio) was studied in two osmotic solutions (ternary aqueous solution -S1 and sugar beet molasses -S2) at three temperatures (20, 35 and 50C) and atmospheric pressure. The aim was to examine the influence of type and concentration of used hypertonic agent, temperature and immersion time on the water loss, solid gain, dry mater content, water activity and minerals content (Na, K, Ca and Mg). During experiments, the maximum mineral content has been obtained using S2 solution, concentrated to 80%, at 50C after 5 h of osmotic treatment, at which maximum water loss has been obtained. Artificial neural networks (ANN) have been developed for mathematical modeling of observed responses, and afterwards they were compared with experimental results and empirical linear multivariate regression models. ANN models performed high prediction accuracy (0.975-0.993) and can be considered as precise and very useful for outputs production. PRACTICAL APPLICATIONSThe osmotic treatment (OT) of food is commonly used technique for food processing, mostly utilized prior to drying and freezing operations, which reduces energy requirements of these processes. This study investigates the OT of fish (Carassius gibelio), in two hypertonic solutions (ternary aqueous solution and sugar beet molasses) at atmospheric pressure. The influence of hypertonic agent concentration, temperature and immersion time on the water loss, solid gain, dry mater content, water activity and minerals content (Na, K, Ca and Mg) were studied. Developed artificial neural network mathematical models performed high prediction accuracy: 0.975-0.993 and can be considered as precise for process parameters prediction and optimization in experimental and industrial applications. The wide range of processing variables were considered in the model formulation, and its easy implementation in a spreadsheet using a set of equations makes it very useful and practical for outputs prediction.

The Effects of Technological Parameters on Chicken Meat Osmotic Dehydration Process Efficiency

“…and a w value of 0.887 ± 0.010 (Ćurčić et al . ; Lončar ). While, in comparison to the osmotically dehydrated pork meat, dehydrated chicken had achieved slightly lower process response values, since dehydrated pork meat had achieved DMC of 62.16 ± 0.44%; WL of 0.4950 ± 0.0029 g/g i.s.…”

Antioxidant Capacity of Nettle Leaves During Osmotic Treatment

“…A significant lack of fit generally demonstrates that the model failed to represent the data in the experimental domain at which points were not included in the regression All SOP models had an insignificant lack of fit tests, which implies that all the models represented the data satisfactorily. The coefficient of determination, r 2 , is defined as the ratio of the explained variation to the total variation and is explained by its magnitude [43]. The r 2 values for FRAP (0.580), ABTS (0.492), DPPH (0.782), HPMC (0.979), MRAP (0.930) and FC (0.955) were very good and show the good fit of the model to experimental results.…”

The effects of ω-3 fatty acids and inulin addition to spelt pasta quality

“…Dietary fibre ingredients and u-3 fatty acids could be added into conventional pasta to increase health benefits. The results showed that the dietary fibre function is the prevention of constipation, reduction of bowel transit time and reduction in the risk of colorectal cancer, lowering of blood cholesterol and regulation of blood glucose levels for diabetes management (Brennan & Cleary, 2005;Drusch & Mannino, 2009;Faivre and Bonithon-Kopp, 1999;Filipovi c & Filipovi c 2010;Filipovi c, Filipovi c, & Filipovi c, 2010;Filipovi c, Popov, & Filipovi c, 2008;Kolanowski, 2005). Inulin, as a glucofructan, consists of a mixture of oligomers and polymers containing 2 to 60 b 2-1 linked D e fructose molecules.…”