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ANFIS and ANNs model for prediction of moisture diffusivity and specific energy consumption potato,garlic and cantaloupe drying under convective hot air dryer

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Information Processing in Agriculture 2018年第3期5卷 372-387页

作者： Mohammad Kaveh Vali Rasooli Sharabiani Reza Amiri Chayjan Ebrahim Taghinezhad Yousef Abbaspour-Gilandeh Iman Golpour Department of Agricultural Machinery College of Agriculture and Natural ResourcesUniversity of Mohaghegh ArdabiliArdabilIran Department of Biosystems Engineering Faculty of AgricultureBu-Ali Sina UniversityHamedanIran Moghan College of Agriculture and Natural Resources University of Mohaghegh ArdabiliArdabilIran Department of Biosystems Engineering Faculty of AgricultureUrmia UniversityUrmiaIran

The main purpose of this study was to develop and apply an adaptive neuro-fuzzy inference system(ANFIS)and Artificial Neural Networks(ANNs)model for predicting the drying characteristics of potato,garlic and cantaloupe at convective hot air *** experiments were conducted at the air temperatures of 40,50,60 and 70C and the air speeds of 0.5,1 and l.5 m/*** properties were including kinetic drying,effective moisture diffusivity(Deff)and specific energy consumption(SEC).The highest value of Deff obtained 9.76×10^-9,0.13×10^-9 and 9.97×10^-10 m^2/s for potato,garlic,and cantaloupe,*** lowest value of SEC for potato,garlic,and cantaloupe were calculated 1.94105,4.52105 and 2.12105 kJ/kg,*** revealed that the ANFIS model had the high ability to predict the Deff(R^2=0.9900),SEC(R^2=0.9917),moisture ratio(R^2=0.9974)and drying rate(R^2=0.9901)during *** ANFIS method had the high ability to evaluate all output as compared to ANNs method.

关键词： Convective hot air drying Drying kinetics effective moisture diffusivity ANFIS ANNs

Modeling microwave drying kinetics and moisture diffusivity of Mabonde banana variety

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International Journal of Agricultural and Biological Engineering 2014年第6期7卷 107-113页

作者： Adewale O.Omolola Afam I.O.Jideani Patrick F.Kapila Department of Food Science and Technology School of AgricultureUniversity of VendaThohoyandou 0950South Africa Department of Agricultural and Rural Engineering School of AgricultureUniversity of VendaThohoyandou 0950South Africa

This study investigates the microwave drying kinetics of thin layer Mabonde banana variety(MBV)at power levels between 100 and 300 *** mathematical drying models:Wang and Singh,Verma,Two-term,Page,Two term exponential,and Logarithmic models were fitted to experimental drying data obtained from the *** statistical consistency of the models was determined using statistical parameters including coefficient of determination,mean bias error,root mean square error,and reduced Chi *** migration from banana slices was described using the Fick’s diffusion *** effective diffusivity was *** results indicated that drying took place largely in the falling rate *** time required to reduce the moisture of banana to a certain level was dependent on the microwave output,being the longest at 100 W and shortest at 300 *** effective moisture diffusivity increased with increasing microwave power with values at 4.89×10^(-10),1.09×10^(-9) and 1.69×10^(-9) m^(2)/s at 100,200,and 300 W,*** Wang and Singh model gave the best results for the description of thin layer drying of MBV.

关键词： Mabonde banana variety microwave drying models drying kinetics effective moisture diffusivity

Infrared drying kinetics and moisture diffusivity modeling of pork

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International Journal of Agricultural and Biological Engineering 2017年第3期10卷 302-311页

作者： Ling Jing Teng Zhaosheng Lin Haijun Wen He College of Electrical and Information Engineering Hunan UniversityChangsha 410082China School of Physics and Electronic-Electrical Engineering Ningxia UniversityYinchuan 750021China College of Polytechnic Hunan Normal UniversityChangsha 410081China

This study investigated the drying kinetics of pork slice in infrared drying *** temperature,slice thickness and initial moisture content were selected as influencing factors on the drying characteristics and drying rate of pork *** curves obtained from the experimental data were fitted to semi theoretical and/or empirical thin layer drying *** effects of drying temperature and slice thickness on the model constants were evaluated by the multiple regression *** the models were compared according to three statistical indexes,i.e.,root mean square error,chi-square and modeling *** slice thickness,drying temperature and initial moisture content have significant influences on the effective diffusivity coefficient of *** results showed that the drying rate of pork slices increased with the increases of drying temperature and initial moisture *** decreases of slice thickness also led to an increase of drying *** Henderson and Pabis model can best describe the drying curves of pork.

关键词： infrared drying pork slice drying kinetics effective moisture diffusivity multiple regression analysis

Mathematical modeling on drying of Syzygium Cumini(L.)

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International Journal of Agricultural and Biological Engineering 2013年第4期6卷 96-103页

作者： K.Kalaivani V.Chitra Devi Department of Chemical Engineering Kongu Engineering CollegePerunduraiErode-638052TNIndia

In this study,drying characteristics of Syzygium cumini was experimentally investigated under the temperatures of 50°C,60°C and 70°C and the mathematical models were used to fit the drying of Syzygium *** transfered from Syzygium cumini was described by applying the Fick’s diffusion model and the effective moisture diffusivity was *** temperature dependence of the effective moisture diffusivity for the drying of Syzygium cumini samples was described by an Arrhenius-type relationship with activation *** data were fitted to seven drying models,namely Lewis,Henderson and Pabis,Logarithmic,Twoterm,Page,Wang and Singh and modified Henderson and *** Logarithmic model was found as the best fitted model in describing the drying behavior of Syzygium cumini.

关键词： activation energy drying effective moisture diffusivity mathematical model Syzygium cumini

Determination of Mass Transfer Parameters During Deep Fat Frying of Rice Crackers

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Rice science 2012年第1期19卷 64-69页

作者： Mohammad Taghi Hamed MOSAVIAN Vahid Mohammadpour KARIZAKI Chemical Engineering Department Ferdowsi University of MashhadMashhadIran

The accuracy of the knowledge of mass transfer parameters （effective moisture diffusivity, mass transfer Biot number and mass transfer coefficient） in the case of frying food, is essential and important for designing, modeling and process optimization. This study is undertaken to develop an approach for determining mass transfer parameters during frying of spherical rice cracker in sunflower oil at 150, 170 and 190 ℃. These parameters were evaluated from the plots of dimensionless concentration ratios against time of frying. effective moisture diffusivity, mass transfer Biot number and mass transfer coefficient ranged between 1.24×10^-8 to 2.36×10^-8 m^2/s, 1.96 to 2.34 and 5.51×10^-6 to 9.70×10^-6 m/s, respectively. effective moisture diffusivity and mass transfer coefficient were found to increase with an increasing frying temperature, whereas mass transfer Biot number decreased. An Arrhenius-type relationship was found between effective diffusivity coefficient and frying temperature.

关键词： frying rice cracker effective moisture diffusivity mass transfer Biot number mass transfer coefficient

Determination of the Drying Kinetics Modeling and Activation Energy of Medium-Grain and Long-Grain Rough Rice under Isothermal Conditions

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Open Journal of Applied Sciences 2022年第5期12卷 822-844页

作者： Sammy Sadaka Vinay Kalyankar Department of Biological and Agricultural Engineering University of Arkansas Division of Agriculture University Ave. Little Rock AR USA

The available literature revealed a gap in reporting the rough rice drying kinetics parameters under isothermal conditions, particularly for Arkansas medium- and long-grain varieties. Therefore, medium-grain (RO170112 and Titan) and the long-grain (Diamond and Wells) rough rice varieties were dried under isothermal conditions. The drying process occurred under 40°C, 50°C, 60°C, 70°C, 80°C, 90°C, and 100°C in a system emulating the thermogravimetric analyzer. Drying kinetics models were studied for four well-known models: Page, Newton, Logarithmic, and Henderson & Pabis. The drying kinetics constants were determined for the four studied models. The initial moisture content of rough rice was 28.2% db. Profound moisture reduction was observed during the first three hours of drying, followed by less moisture content reduction. The results showed that at the drying temperature of 100°C and after 6 hours of the drying process, the lowest moisture content reached 13.9% (db) for Titan rough rice. The drying rate of rough rice ranged between 7.41 and 2.01%/h during the first hour of drying under the studied temperature range of 40°C to 100°C. The drying rate was higher with the higher temperature levels during the first three hours. Among all the studied models, the Page, Newton, and Logarithmic models best fit 25%, 25%, and 50% of the twenty-eight studied cases. The challenge that arose from these results led to evolving a mathematical solution by joining the three models in one equation. The combined model showed the best fit for all the studied cases, with R2 ranging between 0.9999 and 0.9954 for the medium- and long-grain rice varieties. Increasing the drying temperature increased the effective moisture diffusivity values. The highest effective moisture diffusivity of 18.104 × 10-9 m2/s was obtained at the drying temperature of 100°C for medium-grain rice, Titan. The activation energy values ranged between 17.77 and 24.48 kJ/mol for the f

关键词： Drying Kinetics effective moisture diffusivity Long-Grain Rice Medium-Grain Rice Activation Energy