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Drying of Pomegranate Arils: Comparison of Predictions from Mathematical Models and Neural Networks
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Ali Motevali
Veröffentlicht/Copyright:
28. Juni 2010
Ten semi-theoretical and empirical models were fitted to the experimental data to evaluate and select the best model for thin-layer drying of pomegranate arils. Experiments were conducted at six temperature levels of 45, 50, 55, 60, 65 and 70 °C and three levels of air velocity (0.5, 1 and 1.5 m/s). Microwave pretreatments were used for samples and the results were compared to those of control (no pretreatments). Regression analysis of mathematical models showed that the Midili model fitted best to the measured data. However, regarding R2 and MSE criteria, neural network modeling yielded a better prediction of pomegranate arils moisture ratio during drying of arils compared to all the mathematical models studied.
Published Online: 2010-6-28
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Artikel in diesem Heft
- Article
- Thermophysical Characterization of Genipap Pulp
- Comparison of the Effects of Extrusion Cooking on Some Cereal Starches
- Extraction of Ginsenosides from American Ginseng (Panax quinquefolium L.) Root
- Inactivation of Polyphenoloxidase of Pear by Pulsed Electric Fields
- Artificial Neural Network Modelling of Heat Transfer to Canned Particulate Fluids under Axial Rotation Processing
- Ultrasound-Assisted Extraction in Different Solvents for Phytochemical Study of Canna indica
- Development and Characterization of Extruded Product Using Carrot Pomace and Rice Flour
- Characterization of the Immobilized Fructosyltranferase from Rhodotorula sp.
- Thermal and Mechanical Effects on Retention of Food-Grade ?-carotene during Extrusion Processing
- Use of Pulsed Ultraviolet Light to Reduce the Allergenic Potency of Soybean Extracts
- A Direct Process for the Production of High Fructose Syrups from Dates Extracts
- Optimization of Conditions for Collagen Extraction from the Swim Bladders of Grass Carp (Ctenopharyngodon idella) by Response Surface Methodology
- Proximate Composition and Rheological Properties of a Cake Mix Elaborated Using Composite Flour Wheat: Cassava
- Drying of Pomegranate Arils: Comparison of Predictions from Mathematical Models and Neural Networks
- Rheology of Selected Persian Honeys
- Shorter Communication
- Preparation of a Micro-Porous Alginate Gel Using a Microfluidic Bubbling Device
