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Modeling and optimization for prediction of moisture content,drying rates and moisture ratio

International Journal of Agricultural and Biological Engineering 2009年第1期2卷 58-64页

作者： shivmurti shrivastav B.K.Kumbhar Department of Food Processing Technology A.D.Patel Institute of TechnologyNew Vallabha Vidya NagarAnand-388121GujaratIndia Department of Process and Food Engineering G.B.Pant University of Agril.and Tech PantnagarUttarakhandIndia

There were needs to develop some preservation technique to enhance the shelf life of Paneer because it is highly perishable in nature at ambient *** can be one of the methods to increase shelf life of *** study was undertaken to dry 1.5 cm3 paneer at 62,72 and 82℃temperatures and 10,14 and 18 kPa absolute pressures with superheated *** content,drying rate and moisture ratio data were generated by conducting the experiments in low pressure superheated steam *** data were used to develop Artificial Neural Network(ANN)*** ANN models were developed for rapid and more accurate prediction of moisture content with two hidden layers and seven nurons having R20.9991,drying rate with two hidden layers and nine nurons having R20.9846 and moisture ratio with two hidden layers and seven nurons having R20.9991 in drying,based on two hidden layers and one to nine neurons in each hidden *** values of moisture content,drying rate and moisture ratio were predicted with an R^(2)>*** equation has been developed to predict moisture content,drying rate and moisture ratio at any given conditions.

关键词： Artificial Neural Network(ANN) moisture content drying rate moisture ratio optimization

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