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Title

Artificial Neural Network Modeling of Moisture and Oil Content of Pretreated Deep-Fat-Fried Kurdish Cheese Nuggets

Year: 1391
COI: IECFP01_094
Language: EnglishView: 472
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Authors

Elham Ansarifar - Ph.D student , Department of Food Science and Technology, Ferdowsi University of Mashhad Mashhad, Iran
Javad Ansarifar - BSc student of Industrial ingineering, K.N.Tossi University of Technology Tehran, Iran
Mohebbat Mohebbi - Associate Professor, Department of Food Science Industry Faculty of Agriculture, Ferdowsi University of Mashhad Mashhad, Iran

Abstract:

In this research, the effects of chitosan (CH) (0, 0.5 and 1.5%) on moisture and oil content of deep-fat-fried Kurdish cheese nuggets was studied, and artificial neural network was applied for modeling of these parameters during frying. Either pretreated or control samples were fried at 150, 170 and 190◦C for 0, 1, 2, 3 and 4 min. The results indicated that moisture content decreased with increasing frying time and temperature. The highest reduction in fat absorption during frying was observed in samples were coated with batter containing CH (1.5%) that include 19.42%. An artificial netural network was developed to estimate moisture and oil content of fried cheese nuggets. The developed artificial neural network which included 19 hidden neurons could predict moisture and oil content with correlation coefficient of 0.92 and 0.92 for moisture core and crust and 0.84 and 0.85 for oil content, respectively. These results indication method for moisture and oil content of deep-fat-fried Kurdish cheese nuggets.

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Paper COI Code

This Paper COI Code is IECFP01_094. Also You can use the following address to link to this article. This link is permanent and is used as an article registration confirmation in the Civilica reference:

https://civilica.com/doc/389295/

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If you want to refer to this Paper in your research work, you can simply use the following phrase in the resources section:
Ansarifar, Elham and Ansarifar, Javad and Mohebbi, Mohebbat,1391,Artificial Neural Network Modeling of Moisture and Oil Content of Pretreated Deep-Fat-Fried Kurdish Cheese Nuggets,The first electronic conference on food processing innovation,Mashhad,https://civilica.com/doc/389295

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