Artificial Intelligence and Mathematical Modelling of the Drying Kinetics of Pre-treated Whole Apricots
This study involved monitoring and modelling the drying kinetics of whole apricots pre-treated with solutions of sucrose, NaCl, and sodium bisulphite. The drying was performed in a microwave oven at different power levels (200, 400, and 800 W). Two artificial intelligence models were used for the pr...
Published in: | Kemija u industriji |
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Language: | English |
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2021
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Online Access: | https://hrcak.srce.hr/264637 https://hrcak.srce.hr/file/384257 |
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Hrčak - Portal of scientific journals of Croatia |
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apricot drying kinetics microwave models ANN ANFIS marelica kinetika sušenja mikrovalna pećnica modeli |
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apricot drying kinetics microwave models ANN ANFIS marelica kinetika sušenja mikrovalna pećnica modeli Bousselma, Abla Abdessemed, Dalila Tahraoui, Hichem Amrane, Abdeltif Artificial Intelligence and Mathematical Modelling of the Drying Kinetics of Pre-treated Whole Apricots |
topic_facet |
apricot drying kinetics microwave models ANN ANFIS marelica kinetika sušenja mikrovalna pećnica modeli |
description |
This study involved monitoring and modelling the drying kinetics of whole apricots pre-treated with solutions of sucrose, NaCl, and sodium bisulphite. The drying was performed in a microwave oven at different power levels (200, 400, and 800 W). Two artificial intelligence models were used for the prediction of drying time (DT) and moisture ratio (MR): artificial neural network (ANN) and an adaptive neuro-fuzzy inference system (ANFIS). On the other hand, the MR prediction was also done with 21 semi-empirical models, one of which we created. The results showed that the drying time decreased with the increase in microwave oven power for the three treatments. The treatment with NaCl was the most suitable for our work. The correlation coefficients of drying time (0.9992) and moisture ratio (0.9997) of ANN were high compared to the ANFIS model, which were 0.9941 and 0.9995, respectively. Among twenty semi-empirical models that were simulated, three models were fitted to our study (Henderson & Papis modified, Henderson & Pabis, and Two Terms). By comparing the three models adapted to our work and the model that we proposed, as well as ANN for MR prediction, it was observed that the model that we created was the most appropriate for describing the drying kinetics of NaCl-treated apricot. This solution opens the prospect of using this potential model to simulate fruit and vegetable drying kinetics in the future. Ovim istraživanjem obuhvaćeno je praćenje i modeliranje kinetike sušenja cjelovitih plodova marelice prethodno obrađenih otopinama saharoze, natrijeva klorida i natrijeva bisulfita. Sušenje je provedeno u mikrovalnoj pećnici pri različitim snagama (200, 400 i 800 W). Za predviđanje vremena sušenja (DT) i omjera vlage (MR) primijenjena su dva modela umjetne inteligencije: umjetna neuronska mreža (ANN) i prilagodljivi sustav neizrazitog zaključivanja zasnovanog na neuronskoj mreži (ANFIS). S druge strane, za predviđanje MR-a upotrijebljeno je 20 postojećih poluempirijskih modela te jedan koji su autori izradili sami. Rezultati su, kod sve tri primijenjene obrade, pokazali redukciju vremena sušenja s povećanjem snage mikrovalne pećnice. Tretman otopinom natrijeva klorida pokazao se najpogodnijim. Koeficijenti korelacije ANN modela za vrijeme sušenja (0,9992) i omjer vlage (0,9997) bili su viši nego kod ANFIS modela (0,9941 i 0,9995). Za dvadeset primijenjenih polu-empirijskih modela, tri modela pokazala su se podudarnim s rezultatima ovog istraživanja (modificirani model Hendersona i Pabisa, model Hendersona i Pabisa te model dvaju pojmova). Uspoređujući tri spomenuta modela i model predložen u ovom radu, kao i predviđanje MR-a ANN-om, uočeno je da je model predložen u radu najprikladniji za opisivanje kinetike sušenja marelice tretirane otopinom natrijeva klorida. Takvi rezultati ukazuju da bi se predloženi model potencijalno mogao ubuduće primjenjivati za simulaciji kinetike sušenja voća i povrća. |
format |
Article in Journal/Newspaper |
author |
Bousselma, Abla Abdessemed, Dalila Tahraoui, Hichem Amrane, Abdeltif |
author_facet |
Bousselma, Abla Abdessemed, Dalila Tahraoui, Hichem Amrane, Abdeltif |
author_sort |
Bousselma, Abla |
title |
Artificial Intelligence and Mathematical Modelling of the Drying Kinetics of Pre-treated Whole Apricots |
title_short |
Artificial Intelligence and Mathematical Modelling of the Drying Kinetics of Pre-treated Whole Apricots |
title_full |
Artificial Intelligence and Mathematical Modelling of the Drying Kinetics of Pre-treated Whole Apricots |
title_fullStr |
Artificial Intelligence and Mathematical Modelling of the Drying Kinetics of Pre-treated Whole Apricots |
title_full_unstemmed |
Artificial Intelligence and Mathematical Modelling of the Drying Kinetics of Pre-treated Whole Apricots |
title_sort |
artificial intelligence and mathematical modelling of the drying kinetics of pre-treated whole apricots |
publishDate |
2021 |
url |
https://hrcak.srce.hr/264637 https://hrcak.srce.hr/file/384257 |
genre |
sami |
genre_facet |
sami |
op_source |
Kemija u industriji : Časopis kemičara i kemijskih inženjera Hrvatske ISSN 0022-9830 (Print) ISSN 1334-9090 (Online) Volume 70 Issue 11-12 |
op_relation |
info:eu-repo/semantics/altIdentifier/doi/10.15255/KUI.2020.079 https://hrcak.srce.hr/264637 |
op_rights |
info:eu-repo/semantics/openAccess Journal "Kemija u industriji" is an Open Access journal at the highest possible level meaning that all content is immediately and freely available to anyone, anywhere, to be downloaded, printed, distributed, read, reused, self archived, and remixed (including commercially) without restriction, as long as the author and the original source are properly attributed according to the Creative Commons Attribution 4.0 International License (CC BY). The author(s) hold the copyright and retain publishing rights without restrictions. CC BY (Creative Commons Attribution) is the most accommodating of public copyright licenses as defined by Creative Commons, a nonprofit organization that provides legal tools for sharing and use of creative works and research. The CC BY license is recommended for maximum dissemination and use of licensed materials. All content published in Kemija u industriji is available under CC BY, meaning anyone is free to use and reuse the content provided the original source and authors are credited. The copyright is held and retained. The author(s) hold the copyright without restrictions CC BY is the appropriate license for publicly funded research; it maximizes the potential for both economic and scholarly impact, protects the rights of authors and strengthens the long-standing tradition of appropriate attribution and credit for scholarship. Journal does not charge neither article processing charges (APCs) nor article submission charges. Self-archiving policy Sherpa/ROMEO blue route since 2013. All published manuscripts are licensed under a Creative Commons Attribution 4.0 International License. |
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fthrcak:oai:hrcak.srce.hr:264637 2023-05-15T18:14:05+02:00 Artificial Intelligence and Mathematical Modelling of the Drying Kinetics of Pre-treated Whole Apricots Umjetna inteligencija i matematičko modeliranje kinetike sušenja prethodno obrađenih cjelovitih plodova marelice Bousselma, Abla Abdessemed, Dalila Tahraoui, Hichem Amrane, Abdeltif 2021 application/pdf https://hrcak.srce.hr/264637 https://hrcak.srce.hr/file/384257 eng eng info:eu-repo/semantics/altIdentifier/doi/10.15255/KUI.2020.079 https://hrcak.srce.hr/264637 info:eu-repo/semantics/openAccess Journal "Kemija u industriji" is an Open Access journal at the highest possible level meaning that all content is immediately and freely available to anyone, anywhere, to be downloaded, printed, distributed, read, reused, self archived, and remixed (including commercially) without restriction, as long as the author and the original source are properly attributed according to the Creative Commons Attribution 4.0 International License (CC BY). The author(s) hold the copyright and retain publishing rights without restrictions. CC BY (Creative Commons Attribution) is the most accommodating of public copyright licenses as defined by Creative Commons, a nonprofit organization that provides legal tools for sharing and use of creative works and research. The CC BY license is recommended for maximum dissemination and use of licensed materials. All content published in Kemija u industriji is available under CC BY, meaning anyone is free to use and reuse the content provided the original source and authors are credited. The copyright is held and retained. The author(s) hold the copyright without restrictions CC BY is the appropriate license for publicly funded research; it maximizes the potential for both economic and scholarly impact, protects the rights of authors and strengthens the long-standing tradition of appropriate attribution and credit for scholarship. Journal does not charge neither article processing charges (APCs) nor article submission charges. Self-archiving policy Sherpa/ROMEO blue route since 2013. All published manuscripts are licensed under a Creative Commons Attribution 4.0 International License. CC-BY Kemija u industriji : Časopis kemičara i kemijskih inženjera Hrvatske ISSN 0022-9830 (Print) ISSN 1334-9090 (Online) Volume 70 Issue 11-12 apricot drying kinetics microwave models ANN ANFIS marelica kinetika sušenja mikrovalna pećnica modeli text info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion 2021 fthrcak https://doi.org/10.15255/KUI.2020.079 2021-11-25T00:05:13Z This study involved monitoring and modelling the drying kinetics of whole apricots pre-treated with solutions of sucrose, NaCl, and sodium bisulphite. The drying was performed in a microwave oven at different power levels (200, 400, and 800 W). Two artificial intelligence models were used for the prediction of drying time (DT) and moisture ratio (MR): artificial neural network (ANN) and an adaptive neuro-fuzzy inference system (ANFIS). On the other hand, the MR prediction was also done with 21 semi-empirical models, one of which we created. The results showed that the drying time decreased with the increase in microwave oven power for the three treatments. The treatment with NaCl was the most suitable for our work. The correlation coefficients of drying time (0.9992) and moisture ratio (0.9997) of ANN were high compared to the ANFIS model, which were 0.9941 and 0.9995, respectively. Among twenty semi-empirical models that were simulated, three models were fitted to our study (Henderson & Papis modified, Henderson & Pabis, and Two Terms). By comparing the three models adapted to our work and the model that we proposed, as well as ANN for MR prediction, it was observed that the model that we created was the most appropriate for describing the drying kinetics of NaCl-treated apricot. This solution opens the prospect of using this potential model to simulate fruit and vegetable drying kinetics in the future. Ovim istraživanjem obuhvaćeno je praćenje i modeliranje kinetike sušenja cjelovitih plodova marelice prethodno obrađenih otopinama saharoze, natrijeva klorida i natrijeva bisulfita. Sušenje je provedeno u mikrovalnoj pećnici pri različitim snagama (200, 400 i 800 W). Za predviđanje vremena sušenja (DT) i omjera vlage (MR) primijenjena su dva modela umjetne inteligencije: umjetna neuronska mreža (ANN) i prilagodljivi sustav neizrazitog zaključivanja zasnovanog na neuronskoj mreži (ANFIS). S druge strane, za predviđanje MR-a upotrijebljeno je 20 postojećih poluempirijskih modela te jedan koji su autori izradili sami. Rezultati su, kod sve tri primijenjene obrade, pokazali redukciju vremena sušenja s povećanjem snage mikrovalne pećnice. Tretman otopinom natrijeva klorida pokazao se najpogodnijim. Koeficijenti korelacije ANN modela za vrijeme sušenja (0,9992) i omjer vlage (0,9997) bili su viši nego kod ANFIS modela (0,9941 i 0,9995). Za dvadeset primijenjenih polu-empirijskih modela, tri modela pokazala su se podudarnim s rezultatima ovog istraživanja (modificirani model Hendersona i Pabisa, model Hendersona i Pabisa te model dvaju pojmova). Uspoređujući tri spomenuta modela i model predložen u ovom radu, kao i predviđanje MR-a ANN-om, uočeno je da je model predložen u radu najprikladniji za opisivanje kinetike sušenja marelice tretirane otopinom natrijeva klorida. Takvi rezultati ukazuju da bi se predloženi model potencijalno mogao ubuduće primjenjivati za simulaciji kinetike sušenja voća i povrća. Article in Journal/Newspaper sami Hrčak - Portal of scientific journals of Croatia Kemija u industriji 11-12 |