期刊
DRYING TECHNOLOGY
卷 26, 期 1, 页码 132-144出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/07373930701781793
关键词
color; deformation; Heywood shape factor; hot air drying; osmotic dehydration; shrinkage
The objectives of this research were to predict, using neural networks, the color intensity (Delta E), percentage of shrinkage as well as the Heywood shape factor, which is the representative of deformation, of osmotically dehydrated and air dried pumpkin pieces. Several osmotic solutions were used including 50% (w/w) sorbitol solution, 50% (w/w) glucose solution, and 50% (w/w) sucrose solution. Optimum artificial neural network (ANN) models were developed based on one to two hidden layers and 10-20 neurons per hidden layer. The ANN models were then tested against an independent data set. The measured values of the color intensity, percentage of shrinkage, and the Heywood shape factor were predicted with R-2 > 0.90 in all cases, except when all the drying methods were combined in one data set.
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