MODELING OF DRYING KINETIC OF PUMPKIN: PART II. ARTIFICIAL NEURAL APPROACH
Publish place: The First Middle East Drying Conference
Publish Year: 1390
نوع سند: مقاله کنفرانسی
زبان: English
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شناسه ملی سند علمی:
MEDC01_051
تاریخ نمایه سازی: 11 شهریور 1391
Abstract:
In this research, thin-layer drying of pumpkin slices was simulated via a laboratory scale hot air dryer. The drying process was carried out at four different temperatures (65℃, 75℃, 85℃ and 95℃). Multilayer perceptron neural network (MLP) and radial basis function network (RBF) were implemented to forecast the moisture ratio and drying rate of samples during drying. Optimized artificial neural networks (ANNs) models were developed for MLP based on one hidden layers with topology 2-15-2 and 2-3-2 for moisture ratio and drying rate, respectively. In addition, RBF revealed the superlative results accompany with 30 nodes per first layer for both dying properties drying rate and moisture ratio. Thus, it can be concluded that MLP models gave better results than RBF models for monitoring the moisture ratio.
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Authors
Mohsen MOKHTARIAN
Department of Food Science and Technology, Islamic Azad University, Sabzevar Branch, Sabzevar, Iran
Fatemeh KOUSHKI
Department of Food Science and Technology, Islamic Azad University, Sabzevar Branch, Sabzevar, Iran
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