Comparison between artificial neural network (multi-layer perceptron) and mathematical Peleg’s model for moisture content estimation of dried potato cubes
Main Article Content
Keywords
artificial neural network, Peleg’s model, potato cubes, rehydration
Abstract
In this study an artificial neural network, multi-layer perceptron (MLP), and Peleg's mathematical model were used to find the best model for the prediction of rehydration kinetic of air dried potato cubes. For rehydration, samples were immersed in water during different periods of time and temperatures (23±2 °C and 100±2 °C). Rehydration kinetic was monitored by measuring samples weights at regular intervals. In MLP neural network, water temperature, soaking time and potato varieties (Agria, Satina and Kenebek) were used as input parameters and the moisture content was used as output parameter. The results were compared with experimental data. Both Peleg's model and MLP had a proper correlation coefficient for each variety and water temperature but the correlation coefficient of the generalized Peleg's model was lower than of MLP.
References
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Kerdpiboon, S., Kerr, W.L. and Devahastin, S., 2006. Neural network prediction of physical property changes of dried carrot as a function of fractal dimension and moisture content. Journal of Food Research International 39: 1110 1118.
Kiranoudis, C.T., Tsami, E., and Maroulis, Z.B., 1997. Microwave vacuum drying kinetics of some fruits. Drying Technology 15: 2421-2440.
Krokida, M.K. and Marinos-Kouris, D., 2003. Rehydration kinetics of dehydrated products. Journal of Food Engineering 57: 1-7.
Latrille, E., Corrieu, G. and Thibault, J., 1993. pH prediction and final fermentation time determination in lactic acid batch fermentations. Computer and Chemical Engineering 17: 423-428.
Lewicki, P.P., 1998. Effect of pre-drying treatment, drying and rehydration on plant tissue properties: a review. International Journal of Food Properties 1: 1-22.
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Lopez, A., Pique, M.T., Clop, M., Tasias, J., Romero, A., Boatella, J. and Garcia, J., 1995. The hygroscopic behavior of the hazelnut. Journal of Food Engineering 25: 197-208.
Markowski, M., Bondaruk, J. and Blaszezac, W., 2009. Rehydration behaviour of vacuum-microwave-dried potato cubes. Drying Technology 27: 296-305.
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Maskan, M. 2001. Drying shrinkage and rehydration characteristics of kiwifruits during microwave drying. Journal of Food Engineering 48: 177-182.
Moreira, R., Chenlo, F., Chaguri, L. and Fernandes, C., 2008. Water absorption, texture and color kinetics of air-dried chestnuts during rehydration. Journal of Food Engineering86: 584-594.
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Salimi Hizaji, A., Maghsoudlou, Y. and Jafari, S.M., 2010. Application of Peleg model to study effect of water temperature and storage time on rehydration kinetics of air dried potato cubes. Latin American Applied Research 40: 131-136.
Sopade, P.A., Xun, P.Y., Halley, P.J. and Hardin, M., 2007. Equivalence of the Peleg, Pilosof and Singh-Kulshrestha models for water absorption in food. Journal of Food Engineering 78: 730-734.
Tortoe, C., Orchard, J. and Beezer, A., 2007. Osmotic dehydration kinetics of apple, banana and potato. International Journal of Food Science and Technology 42: 312-318.
Trelea, I.C., Raoult-Wack, A.L. and Trystram, G., 1997. Application of neural network modelling for the control of dewatering and impregnation soaking process (osmotic dehydration). Journal of Food Science and Technology International 3: 459-465.
Turhan, M., Sayar, S. and Gunasekaran, S., 2002. Application of Peleg model to study water absorption in chickpea during soaking. Journal of Food Engineering 53: 153-159.
Vagenas, G.K. and Marinos-Kouris, D., 1991. The design and optimisations of an industrial dryer for Sultana raisins. Journal of Drying Technology 9: 439-461.
Vogt, B.D., Soles, C.L., Lee, H.J., Lin, E.K. and Wu, W.L., 2004. Moisture absorption and absorption kinetics in polyelectrolyte films: influence of film thickness. Journal of Langmuir 20: 1453-1458.
Berin, R. and Blazquez, M., 1986. Modeling and optimisation of a dryer. Journal of Drying Technology 4: 45-66.
Bilbao-Sáinz, C., Andres, A. and Fito, P., 2005. Hydration kinetics of dried apples as affected by drying conditions. Journal of Food Engineering 68: 369-376.
Cunningham, S.E. and McMinn, W.A., 2007. Effect of processing conditions on the water absorption and texture kinetics of potato. Journal of Food Engineering 84: 214-223.
Demuth, H. and Beale, M., 2003. Neural network toolbox for Matlab-users guide version 4.1. Mathworks Inc., Natrick, NY, USA, 89 pp.
Dhakal, H.N., Zhang, Z.Y. and Richardson, M.O.W., 2007. Effect of water absorption on the mechanical properties of hemp fibre reinforced unsaturated polyester composites. Journal of Science and Technology:67, 1674-1683.
Dornier, M., Decloux, M., Trystram, G. and Lebert, A., 1995. Dynamic modeling of crossflow microfiltration using neural networks. Journal of Membrane Science 98: 263-273.
Erenturk, S. and Erenturk, K., 2007. Comparison of genetic algorithm and neural network approaches for the drying process of carrot. Journal of Food Engineering: 78, 905-912.
García-Pascual, P., Sanjuán, N., Bon, J., Carreres, J.E. and Mulet, A., 2005. Rehydration process of Boletus edulis mushroom: characteristics and modeling. Journal of Food and Agriculture 85: 1397-1404.
Gekas, V. and Lamberg, I., 1991. Determination of diffusion coefficients in volume changing systems-application in the case of potato drying. Journal of Food Engineering 13: 317-326.
Hernandez-Perez, J.A., Garcia-Alvarado, M.A., Trystram, G. and Heyd, B., 2004. Neural networks for heat and mass transfer prediction during drying of cassava and mango. Innovative Food Science Emergency Technology 5: 57-64.
Kashaninejad, M., Dehghani, A.A. and Kashiri, M., 2009. Modeling of wheat soaking using two artificial neural networks (MLP and RBF). Journal of Food Engineering 91: 602-607.
Kerdpiboon, S., Kerr, W.L. and Devahastin, S., 2006. Neural network prediction of physical property changes of dried carrot as a function of fractal dimension and moisture content. Journal of Food Research International 39: 1110 1118.
Kiranoudis, C.T., Tsami, E., and Maroulis, Z.B., 1997. Microwave vacuum drying kinetics of some fruits. Drying Technology 15: 2421-2440.
Krokida, M.K. and Marinos-Kouris, D., 2003. Rehydration kinetics of dehydrated products. Journal of Food Engineering 57: 1-7.
Latrille, E., Corrieu, G. and Thibault, J., 1993. pH prediction and final fermentation time determination in lactic acid batch fermentations. Computer and Chemical Engineering 17: 423-428.
Lewicki, P.P., 1998. Effect of pre-drying treatment, drying and rehydration on plant tissue properties: a review. International Journal of Food Properties 1: 1-22.
Lewicki, P.P. and Jakubczyk, E., 2004. Effect of hot air temperature on mechanical properties of dried apples. Journal of Food Engineering 64: 307-314.
Lopez, A., Pique, M.T., Clop, M., Tasias, J., Romero, A., Boatella, J. and Garcia, J., 1995. The hygroscopic behavior of the hazelnut. Journal of Food Engineering 25: 197-208.
Markowski, M., Bondaruk, J. and Blaszezac, W., 2009. Rehydration behaviour of vacuum-microwave-dried potato cubes. Drying Technology 27: 296-305.
Martynenko, A.I. and Yang, S.X., 2006. Biologically inspired neural computation for ginseng drying rate. Journal of Biosystem Engineering95: 385-396.
Maskan, M. 2001. Drying shrinkage and rehydration characteristics of kiwifruits during microwave drying. Journal of Food Engineering 48: 177-182.
Moreira, R., Chenlo, F., Chaguri, L. and Fernandes, C., 2008. Water absorption, texture and color kinetics of air-dried chestnuts during rehydration. Journal of Food Engineering86: 584-594.
Movagharnejad, K. and Nikzad, M., 2007. Modeling of tomato drying using artificial neural network. Journal of Computers and Electronics in Agriculture 59: 78-85.
Peleg, M.A., 1988. empirical model for the description of moisture sorption curves. Journal of Food Science 53: 1216- 1219.
Piergiovanni, A.R., 2011. Kinetic of water adsorption in common bean: considerations on the suitability of Peleg’s model for describing bean hydration. Journal of Food Processing and Preservation 35: 447-452.
Planinic, D., Velic, S.T., Bilic, M. and Bucic, A., 2005. Modelling of drying and rehydration of carrots using Peleg’s model. Journal of European Food Research and Technology: 221, 446-451.
Resio, A.N.C., Aguerre, R.J. and Suarez, C., 2003. Study of some factor affecting water absorption by amaranth grain during soaking. Journal of Food Engineering 60: 391-396.
Rumelhart, D.E., Hinton, G.E. and Williams, R.J., 1986. Learning internal representations by error propagation. In: Rumelhart, D.E. and McClelland, J.L. (eds.) Parallel distributed processing: explorations in the microstructure of cognition, Volume 1: foundations. The MIT Press, Cambridge, MA, USA, pp. 318-362.
Salimi Hizaji, A., Maghsoudlou, Y. and Jafari, S.M., 2010. Application of Peleg model to study effect of water temperature and storage time on rehydration kinetics of air dried potato cubes. Latin American Applied Research 40: 131-136.
Sopade, P.A., Xun, P.Y., Halley, P.J. and Hardin, M., 2007. Equivalence of the Peleg, Pilosof and Singh-Kulshrestha models for water absorption in food. Journal of Food Engineering 78: 730-734.
Tortoe, C., Orchard, J. and Beezer, A., 2007. Osmotic dehydration kinetics of apple, banana and potato. International Journal of Food Science and Technology 42: 312-318.
Trelea, I.C., Raoult-Wack, A.L. and Trystram, G., 1997. Application of neural network modelling for the control of dewatering and impregnation soaking process (osmotic dehydration). Journal of Food Science and Technology International 3: 459-465.
Turhan, M., Sayar, S. and Gunasekaran, S., 2002. Application of Peleg model to study water absorption in chickpea during soaking. Journal of Food Engineering 53: 153-159.
Vagenas, G.K. and Marinos-Kouris, D., 1991. The design and optimisations of an industrial dryer for Sultana raisins. Journal of Drying Technology 9: 439-461.
Vogt, B.D., Soles, C.L., Lee, H.J., Lin, E.K. and Wu, W.L., 2004. Moisture absorption and absorption kinetics in polyelectrolyte films: influence of film thickness. Journal of Langmuir 20: 1453-1458.
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Apr 30, 2013
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