Mathematical and neural network modelling of terebinth fruit under fluidized bed drying
M. Kaveh, R.A. Chayjanhttps://doi.org/10.17221/56/2013-RAECitation:Kaveh M., Chayjan R.A. (2015): Mathematical and neural network modelling of terebinth fruit under fluidized bed drying. Res. Agr. Eng., 61: 55-65.
The paper presents an application which uses Feed Forward Neural Networks (FFNNs) to model the non-linear behaviour of the terebinth fruit drying. Mathematical models and Artificial Neural Networks (ANNs) were used for prediction of effective moisture diffusivity, specific energy consumption, shrinkage, drying rate and moisture ratio in terebinth fruit. Feed Forward Neural Network (FFBP) and Cascade Forward Neural Network (CFNN) as well as training algorithms of Levenberg-Marquardt (LM) and Bayesian regularization (BR) were used. Air temperature and velocity limits were 40–80°C and 0.81–4.35 m/s, respectively. The best outcome for the use of ANN for the effective moisture diffusivity appertained to CFNN network with BR training algorithm, topology of 2-3-1 and threshold function of TANSIG. Similarly, the best outcome for the use of ANN for drying rate and moisture ratio also appertained to CFNN network with LM training algorithm, topology of 3-2-4-2 and threshold function of TANSIG.Keywords:
MLP; moisture diffusivity; drying rate; shrinkage; multi-layer perceptronReferences:
Aghbashlo M., Kianmehr M.H., Arabhosseini A., Nazghelichi T. (2011): Modelling the carrot thin-layer drying in a semi-industrial continuous band dryer. Czech Journal of Food Sciences, 28: 531–537.Alibas Ilknur (2007): Energy Consumption and Colour Characteristics of Nettle Leaves during Microwave, Vacuum and Convective Drying. Biosystems Engineering, 96, 495-502 https://doi.org/10.1016/j.biosystemseng.2006.12.011Amiri Chayjan R., Esna-Ashari M. (2010): Comparison between artificial neural networks and mathematical models for estimating equilibrium moisture content in raisin. Agricultural Engineering International: CIGR Journal, 12: 158–166.Amiri Chayjan R., Salari K., Barikloo H. (2012): Modeling moisture diffusivity of pomegranate seed cultivars under fixed, semi fluidized and fluidized bed using mathematical and neural network methods. Acta Scitiuarum Polonorom Technologia Alimentaria, 11: 137–149.Amiri Chayjan Reza, Kaveh Mohammad (2014): Physical Parameters and Kinetic Modeling of Fix and Fluid Bed Drying of Terebinth Seeds. Journal of Food Processing and Preservation, 38, 1307-1320 https://doi.org/10.1111/jfpp.12092BALA B.K., ASHRAF M.A., UDDIN M.A., JANJAI S. (2005): EXPERIMENTAL AND NEURAL NETWORK PREDICTION OF THE PERFORMANCE OF A SOLAR TUNNEL DRIER FOR DRYING JACKFRUIT BULBS AND LEATHER. Journal of Food Process Engineering, 28, 552-566 https://doi.org/10.1111/j.1745-4530.2005.00042.xÇakmak Gülşah, Yıldız Cengiz (2011): The prediction of seedy grape drying rate using a neural network method. Computers and Electronics in Agriculture, 75, 132-138 https://doi.org/10.1016/j.compag.2010.10.008Chen Dengyu, Zheng Yan, Zhu Xifeng (2012): Determination of effective moisture diffusivity and drying kinetics for poplar sawdust by thermogravimetric analysis under isothermal condition. Bioresource Technology, 107, 451-455 https://doi.org/10.1016/j.biortech.2011.12.032Demuth H., Beale M., Hagan M. (2007): Neural network toolbox 5. Natick, The MathWorks.Duc Le Anh, Han Jae Woong, Keum Dong Hyuk (2011): Thin layer drying characteristics of rapeseed (Brassica napus L.). Journal of Stored Products Research, 47, 32-38 https://doi.org/10.1016/j.jspr.2010.05.006Hashemi G., Mowla D., Kazemeini M. (2009): Moisture diffusivity and shrinkage of broad beans during bulk drying in an inert medium fluidized bed dryer assisted by dielectric heating. Journal of Food Engineering, 92, 331-338 https://doi.org/10.1016/j.jfoodeng.2008.12.004Keeratipibul Suwimon, Phewpan Apiniharn, Lursinsap Chidchanok (2011): Prediction of coliforms and Escherichia coli on tomato fruits and lettuce leaves after sanitizing by using Artificial Neural Networks. LWT - Food Science and Technology, 44, 130-138 https://doi.org/10.1016/j.lwt.2010.05.015Lertworasirikul S., Tipsuwan Y. (2008): Moisture content and water activity prediction of semi-finished cassava crackers from drying process with artificial neural network. Journal of Food Engineering, 84, 65-74 https://doi.org/10.1016/j.jfoodeng.2007.04.019Markowski Marek, Białobrzewski Ireneusz, Modrzewska Agnieszka (2010): Kinetics of spouted-bed drying of barley: Diffusivities for sphere and ellipsoid. Journal of Food Engineering, 96, 380-387 https://doi.org/10.1016/j.jfoodeng.2009.08.011Mayor L., Sereno A.M. (2004): Modelling shrinkage during convective drying of food materials: a review. Journal of Food Engineering, 61, 373-386 https://doi.org/10.1016/S0260-8774(03)00144-4Movagharnejad Kamyar, Nikzad Maryam (2007): Modeling of tomato drying using artificial neural network. Computers and Electronics in Agriculture, 59, 78-85 https://doi.org/10.1016/j.compag.2007.05.003Nazghelichi Tayyeb, Aghbashlo Mortaza, Kianmehr Mohammad Hossein (2011): Optimization of an artificial neural network topology using coupled response surface methodology and genetic algorithm for fluidized bed drying. Computers and Electronics in Agriculture, 75, 84-91 https://doi.org/10.1016/j.compag.2010.09.014Niamnuy Chalida, Nachaisin Mali, Poomsa-ad Nattapol, Devahastin Sakamon (2012): Kinetic modelling of drying and conversion/degradation of isoflavones during infrared drying of soybean. Food Chemistry, 133, 946-952 https://doi.org/10.1016/j.foodchem.2012.02.010Perea-Flores M.J., Garibay-Febles V., Chanona-Pérez J.J., Calderón-Domínguez G., Méndez-Méndez J.V., Palacios-González E., Gutiérrez-López G.F. (2012): Mathematical modelling of castor oil seeds (Ricinus communis) drying kinetics in fluidized bed at high temperatures. Industrial Crops and Products, 38, 64-71 https://doi.org/10.1016/j.indcrop.2012.01.008Celma A. Ruiz, López-Rodríguez F., Blázquez F. Cuadros (2009): Experimental modelling of infrared drying of industrial grape by-products. Food and Bioproducts Processing, 87, 247-253 https://doi.org/10.1016/j.fbp.2008.10.005Vega-Gálvez Antonio, Ah-Hen Kong, Chacana Marcelo, Vergara Judith, Martínez-Monzó Javier, García-Segovia Purificación, Lemus-Mondaca Roberto, Di Scala Karina (2012): Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices. Food Chemistry, 132, 51-59 https://doi.org/10.1016/j.foodchem.2011.10.029Zielinska Magdalena, Cenkowski Stefan (2012): Superheated steam drying characteristic and moisture diffusivity of distillers’ wet grains and condensed distillers’ solubles. Journal of Food Engineering, 109, 627-634 https://doi.org/10.1016/j.jfoodeng.2011.06.017