Artificial neural network modeling of osmotic dehydration mass transfer kinetics of fruits.
Ochoa-Martínez C. I., Ramaswamy H. S., Ayala-Aponte A. A.
Author Affiliation: Department of Food Science, Macdonald Campus of McGill University, 21,111 Lakeshore, Ste. Anne de Bellevue, PQ H9X 3V9, Canada.
Drying Technology 25 : 85-95
Abstract : Artificial neural network (ANN) models were developed for the prediction of transient moisture loss (ML) and solid gain (SG) in osmotic dehydration of fruits using process kinetics data from the literature. ANN models for ML and SG were developed based on data over a broad range of operating conditions and ten common processing variables: temperature and concentration of osmotic solution, immersion time, initial water and solid content of the fruit, porosity, surface area, characteristic length, solution-to-fruit mass ratio, and agitation level. The trained models were able to accurately predict the outputs with associated regression coefficients (r) of 0.96 and 0.93, respectively, for ML and SG. These ANN models performed much better than those obtained from linear multivariate regression analysis. The large number of process variables and their wide ranges considered along with their easy implementation in a spreadsheet make them very useful and practical for process design and control.