Use of artificial intelligence for the estimation of effective moisture diffusivity, specific energy consumption, color and shrinkage in quince drying

Taghinezhad, Ebrahim; Kaveh, Mohammad; Jahanbakhshi, Ahmad; Golpour, Iman

doi:10.1111/jfpe.13358

Cited by 57 publications

(48 citation statements)

References 66 publications

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“…The activation energy of control samples ranging from 23.59 to 25.83 kJ/mol with an average value of 24.81 kJ/mol for the forced convection drying, 25.83 to 31.72 kJ/mol with an average of 28.19 kJ/mol for natural convection drying and 29.51 to 38.95529 kJ/mol with an average of 33.34 kJ/mol for open sun drying process. The effective moisture diffusivity of the dried ivy gourd sample of the current investigation results were in good agreement and comparable with the other literature review of food products, Kaveh, Jahanbakhshi, Abbaspour‐Gilandeh, Taghinezhad, and Moghimi (2018), Abbaspour‐Gilandeh, Kaveh, and Jahanbakhshi (2019), Ojediran et al (2020) and Taghinezhad, Kaveh, Jahanbakhshi, and Golpour (2020). With respect to the activation energy of ivy gourd, the present investigation results were also in good agreement and comparable with the existing literature review of food substances, Kaveh et al (2018) and Ojediran et al (2020).…”

Section: Resultssupporting

confidence: 91%

Effects of pretreatments on quality attributes, moisture diffusivity, and activation energy of solar dried ivy gourd

Elangovan

Natarajan

2021

J Food Process Engineering

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Effect of pretreatments and drying method on the ivy gourd and their drying characteristics such as rate of drying, moisture diffusivity and activation energy are studied. The ivy gourd samples are pretreated with four pretreatments such as ascorbic acid, lemon juice, sugar solution, honey dip, and control for 10 min. Pretreated and control (untreated) ivy gourd slices are dried in a single slope solar dryer. The solar dryer temperature is found to be in the range of 35-72 C at air velocity of 1 m/s. The effective moisture diffusivity of the dried ivy gourd samples is found to be best in ascorbic acid (7.90 × 10 −8 m 2 /s) followed by control samples (5.07 × 10 −9 m 2 /s), lemon juice samples (6.92 × 10 −9 m 2 /s), honey dip samples (3.05 × 10 −10 m 2 /s), and sugar solution samples (3.37 × 10 −10 m 2 /s). The activation energy of the dried ivy gourd is found as lowest in ascorbic acid (21.23 kJ/mol) followed by control samples (24.81 kJ/mol), lemon juice samples (26.06 kJ/mol), sugar solution samples (27.05 kJ/mol), and honey dip (27.79 kJ/mol) samples. The sensory analysis for the dried samples is performed in terms of taste, color and it is observed that honey treated sample given promising results followed by sugar solution, ascorbic acid, lemon juice, and control samples. Practical application Drying is a widely practicing technology in the postharvest food processing for their longer preservation. Most of the developing countries are facing huge loss in the vegetable postharvesting due to open drying methods. This is mainly due to the nonavailability of efficient solar drying facilities. This study proposed the most efficient solar drying method suitable for developing countries. Besides, quality of four different pretreatment ivy gourds is dried in a natural and forced convective single slope direct solar dryer and also dried in an open sun drying method. The effects of pretreatments on the moisture loss are analyzed and presented here. Based on the results, it is confirmed that, the pretreatments are the effective method for removing the moisture content of the food substances for longer period of preservation. 1 | INTRODUCTION Ivy gourd (Coccinia grandis) is a tropical plant from the pumpkin family and it is grown in several regions of south India. Ivy gourd is cost effective and it is widely available throughout the year. Its gives high yield from October-December (Rainy seasons). Ivy gourd is rich in β-carotene, which is a significant vitamin A precursor (Sinchaipanit,

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Section: Resultssupporting

confidence: 91%

Effects of pretreatments on quality attributes, moisture diffusivity, and activation energy of solar dried ivy gourd

Elangovan

Natarajan

2021

J Food Process Engineering

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“…Ultrasonic pretreatment prevents the formation of this layer, hence increasing the moisture removal rate, shortening the drying time, and hence reducing the SEC value [ 20 ]. Similar results were reported for drying parsley leaves by a microwave-convective dryer [ 11 ] and blackberry by an HCIR dryer [ 43 ]; as they showed that ultrasound pretreatment can result in lower SEC values, compared to the blanching pretreatment.…”

Section: Resultssupporting

confidence: 84%

Optimization and Prediction of the Drying and Quality of Turnip Slices by Convective-Infrared Dryer under Various Pretreatments by RSM and ANFIS Methods

Taghinezhad

Kaveh

Szumny

2021

Foods

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Drying can prolong the shelf life of a product by reducing microbial activities while facilitating its transportation and storage by decreasing the product weight and volume. The quality factors of the drying process are among the important issues in the drying of food and agricultural products. In this study, the effects of several independent variables such as the temperature of the drying air (50, 60, and 70 °C) and the thickness of the samples (2, 4, and 6 mm) were studied on the response variables including the quality indices (color difference and shrinkage) and drying factors (drying time, effective moisture diffusivity coefficient, specific energy consumption (SEC), energy efficiency and dryer efficiency) of the turnip slices dried by a hybrid convective-infrared (HCIR) dryer. Before drying, the samples were treated by three pretreatments: microwave (360 W for 2.5 min), ultrasonic (at 30 °C for 10 min) and blanching (at 90 °C for 2 min). The statistical analyses of the data and optimization of the drying process were achieved by the response surface method (RSM) and the response variables were predicted by the adaptive neuro-fuzzy inference system (ANFIS) model. The results indicated that an increase in the dryer temperature and a decline in the thickness of the sample can enhance the evaporation rate of the samples which will decrease the drying time (40–20 min), SEC (from 168.98 to 21.57 MJ/kg), color difference (from 50.59 to 15.38) and shrinkage (from 67.84% to 24.28%) while increasing the effective moisture diffusivity coefficient (from 1.007 × 10−9 to 8.11 × 10−9 m2/s), energy efficiency (from 0.89% to 15.23%) and dryer efficiency (from 2.11% to 21.2%). Compared to ultrasonic and blanching, microwave pretreatment increased the energy and drying efficiency; while the variations in the color and shrinkage were the lowest in the ultrasonic pretreatment. The optimal condition involved the temperature of 70 °C and sample thickness of 2 mm with the desirability above 0.89. The ANFIS model also managed to predict the response variables with R2 > 0.96.

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“…It has a large effect on the product quality. By reducing the moisture content to a certain level in fruits and vegetables, the microbiological decay and deteriorative chemical reactions are remarkably minimized (Taghinezhad et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Assessment of kinetics, effective moisture diffusivity, specific energy consumption, shrinkage, and color in the pistachio kernel drying process in microwave drying with ultrasonic pretreatment

Jahanbakhshi

Kaveh

Taghinezhad

et al. 2020

J Food Process Preserv

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The aim of this study is to determine the kinetics and quality properties of pistachios under different microwave powers (270, 450, and 630 W) and ultrasound (US) pretreatment at 0, 10, 20, 40, and 60 min. It is also aimed at comparing the estimations of the moisture ratio of pistachio by mathematical modeling, artificial neural networks (ANNs), and adaptive neuro‐fuzzy inference system (ANFIS) methods. The minimum and maximum values of effective moisture diffusivity (Deff) were 1.43 × 10–8 and 4.30 × 10–8 m2/s, respectively. Specific energy consumption (SECtotal) of the samples was varied between 58.097 and 122.21 kWh/kg. The lowest value of shrinkage (13.1%) and color change (19.97) were reported in a microwave power of 270 W and duration of US 0 min. The results showed that considering (R2 = .9997) and Mean Square Error (b∗ = 0.0004), the ANFIS model had a better performance in predicting the moisture ratio of pistachios compared to the mathematical models and ANNs. Practical applications Drying is defined as the process of removing moisture through the simultaneous transfer of heat and mass. Heat transfer from the surrounding environment to the foodstuff leads to the evaporation of the surface moisture. Moisture can also be transferred from inside the product to its surface and then evaporate there. The use of US waves has been suggested in combination drying methods especially in situations where preserving the appearance and nutritional value of the food are the main priority. The effective moisture diffusion coefficient is one of the important parameters in modeling, designing, and optimizing the drying process. Color is an important indicator of the quality of the food and represents the chemical, biochemical, and microbiological characteristics of the product. During the drying process, due to the evaporation of moisture from the foodstuff, the phenomenon of shrinkage occurs and this also affects the physical properties of the solids and the appearance of the final product.

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Use of artificial intelligence for the estimation of effective moisture diffusivity, specific energy consumption, color and shrinkage in quince drying

Cited by 57 publications

References 66 publications

Effects of pretreatments on quality attributes, moisture diffusivity, and activation energy of solar dried ivy gourd

Effects of pretreatments on quality attributes, moisture diffusivity, and activation energy of solar dried ivy gourd

Optimization and Prediction of the Drying and Quality of Turnip Slices by Convective-Infrared Dryer under Various Pretreatments by RSM and ANFIS Methods

Assessment of kinetics, effective moisture diffusivity, specific energy consumption, shrinkage, and color in the pistachio kernel drying process in microwave drying with ultrasonic pretreatment

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