Probabilistic Model of Drying Process of Leek

Golisz, Ewa; Wielewska, Izabela; Roman, Kamil; Kacprzak, Marzena

doi:10.3390/app122211761

Cited by 4 publications

(2 citation statements)

References 59 publications

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“…Namun bahan seledri segar rentan terhadap kerusakan secara fisik, kimia, dan mikrobiologi sehingga perlu dilakukan proses pengolahan yang dapat meningkatkan umur simpannya. Teknologi pengeringan dapat digunakan untuk meningkatkan umur simpan bahan pangan melalui penurunan kadar airnya (Golisz et al 2022) dan mampu menghasilkan produk serbuk seledri yang dapat dilarutkan menjadi produk minuman sehingga produk serbuk seledri memiliki sifat praktis dan penyajiannya relatif cepat.…”

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Pengaruh Blansir dan Tween 80 pada Pengeringan Busa terhadap Karakteristik Serbuk Seledri

2023

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Instant powder drinks are gaining popularity due to their practicality, durability, and ease of storage. As a result, fresh celery was converted into instant celery powder. The foam-mat drying technique was utilized to produce the celery powder because of its low drying temperature of 60°C and relatively fast drying process. To prevent food deterioration and enhance the characteristics of celery powder, the blanching process was employed. Tween 80 was also used to produce foam, which facilitated the foam mat drying process of celery. This study aimed to examine the impact of blanched or un-blanched treatment and the concentration of tween 80 on the physical and chemical characteristics of celery powder. The experiment used a completely randomized design with two factors, namely blanching treatment and the concentration of tween 80 (0.1%, 0.5%, 1.0%). Yield, water content, solubility in water, antioxidant activity, total phenol, and yield of celery powder were tested. The results indicated that increasing the concentration of tween 80 had a positive effect on the yield, solubility, antioxidant activity, and total phenols of celery powder products, but had a negative impact on the moisture content of the product. The treatment of un-blanced/blanching had a positive effect on the solubility, antioxidant activity, and total phenol of the product but a negative impact on the yield and moisture content of the product. The best celery powder product was produced by treating it with blanching and tween 80 concentration of 1%. It had the following characteristics: solubility of 93.87±0.28%, antioxidant activity of 251.22±4.67 mg AEAC/100 g, phenolic total of 77.44±2.80 mg GAE/100 g, and moisture content of 4.59±0.02%. The yield of celery powder obtained was 12.38±0.2%.

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Section: Pendahuluanunclassified

Pengaruh Blansir dan Tween 80 pada Pengeringan Busa terhadap Karakteristik Serbuk Seledri

2023

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“…Tulej and Głowacki [1] modelled the drying process of apple pomace using mathematical models: the model of Page and a model of the drying kinetics of solid body molecules, considering the shrinkage of the particles. Golisz et al [2] described the leek drying process and applied a probabilistic model of the drying kinetics of solids with consideration of the shrinkage. Górnicki et al [3] applied seven empirical models, artificial neural networks, rehydration indices, and colour variations (total colour difference) to the description of changes in dried apple characteristics during their rehydration.…”

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confidence: 99%

Applications of Computer Science in Agricultural Engineering

Górnicki

2023

Applied Sciences

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The classification of leek seeds based on fluorescence spectroscopic data using machine learning

Ropelewska,

Sabanci,

Slavova

et al. 2023

Eur Food Res Technol

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The objective of this study was to distinguish leek seeds belonging to the Starozagorski kamush variety and two breeding lines based on the selected fluorescence spectroscopic data. The classification models were developed for three classes of Starozagorski kamush vs. breeding line 4 vs. breeding line 39 and pairs of classes of Starozagorski kamush vs. breeding line 4, Starozagorski kamush vs. breeding line 39, and breeding line 4 vs. breeding line 39. The traditional machine learning algorithms, such as PART, Logistic, Naive Bayes, Random Forest, IBk, and Filtered Classifier were applied. All three classes were distinguished with an average accuracy of up to 93.33% for models built using IBk and Filtered Classifier. In the case of each model, Starozagorski kamush variety was completely different (accuracy of 100%, precision, and F-measure, MCC (Matthews correlation coefficient), and ROC (receiver operating characteristic) area of 1.000) from breeding lines, and the mixing of cases was observed between breeding line 4 and breeding line 39. The models built for pairs of leek seed classes distinguished Starozagorski kamush and breeding line 4 with an average accuracy reaching 100% (Logistic, Naive Bayes, Random Forest, IBk). The classification accuracy of Starozagorski kamush and breeding line 39 also reached 100% (Logistic, Naive Bayes, Random Forest, IBk), whereas breeding line 4 and breeding line 39 were classified with an average accuracy of up to 80% (Logistic, Naive Bayes, Random Forest, Filtered Classifier). The proposed approach combining fluorescence spectroscopy and machine learning may be used in practice to distinguish leek seed varieties and breeding lines.

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Probabilistic Model of Drying Process of Leek

Cited by 4 publications

References 59 publications

Pengaruh Blansir dan Tween 80 pada Pengeringan Busa terhadap Karakteristik Serbuk Seledri

Pengaruh Blansir dan Tween 80 pada Pengeringan Busa terhadap Karakteristik Serbuk Seledri

Applications of Computer Science in Agricultural Engineering

The classification of leek seeds based on fluorescence spectroscopic data using machine learning

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