Application of artificial neural network for the quality-based classification of spray-dried rhubarb juice powders
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REVIEW ARTICLE
Application of artificial neural network for the quality-based classification of spray-dried rhubarb juice powders K. Przybył 2 • J. Gawałek2 • K. Koszela1
Revised: 10 May 2020 / Accepted: 20 May 2020 The Author(s) 2020
Abstract The aim of the study was to develop a neural model enabling classification of fruit spray dried powders, on the basis of graphic data acquired from a bitmap received in the process of spray drying. The neural model was developed with multi-layer perceptron topology. Input variables were expressed in 46 image descriptors based on RGB, YCbCr, HSV (B) and HSL models. Sensitivity analysis of input variables and principal component analysis determined the significance level of each attribute. The optimal model with the lowest error value root mean square, at the level of 0.04 contained 46 neurons in the input layer, 11 neurons in the hidden layer, 10 neurons in the output layer. The results allowed to show that dyeing force (color features) had influence on effective differentiation of the research material consisting of spray-dried powders of rhubarb juice with various dried juice content levels: 30, 40 and 50% as well as high (‘‘H’’) and low (‘‘L’’) level of saccharification a chosen carrier (potato maltodextrin).
& K. Koszela [email protected] K. Przybył [email protected] J. Gawałek [email protected] 1
Institute of Biosystems Engineering, Poznan University of Life Sciences, Wojska Polskiego 50, 60-625 Poznan, Poland
2
Food Engineering Group, Institute of Food Technology of Plant Origin, Food Sciences and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31/33, 60-624 Poznan, Poland
Keywords Vegetable powders Image analysis Spraydrying Classification Artificial neural network (ANN)
Introduction Fruits and vegetables play a major role in human nutrition, mainly due to the fact that they are rich in vitamins, minerals and precious dietary fiber with beneficial effects. According to the reports, fiber decreases cholesterol absorption protecting against cardiovascular diseases. It also lowers the concentration of glucose in the blood, which is especially important for people who suffer from diabetes. Vitamins as well as minerals have a positive effect on organism, for example in cancer and anti-sclerotic prevention, they also have antibacterial properties (Gawałek et al. 2017; Przybył et al. 2018). It happens like that mainly because fruits and vegetables are characterized by low caloric value, almost zero fat presence and high water content. However, water content in vegetables and fruits may lead to their deterioration (Fegusˇ et al. 2015). High level of water activity in fruit and vegetable shortens their shelf life (Fegus et al. 2015). That is why, preservation methods such as, among other things, drying and spray drying are used to reduce the level of water activity. Using proper drying technique, it is possible to eliminate microbiological spoilage of fruits and vegetables and the development of bacterium and other micro-organisms. In
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