Artificial neural network modelling approach of drying kinetics evolution for hot air oven, microwave, microwave convect
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Artificial neural network modelling approach of drying kinetics evolution for hot air oven, microwave, microwave convective and freeze dried pineapple Tanmay Sarkar1 · Molla Salauddin1 · Sudipta Kumar Hazra1 · Runu Chakraborty1 Received: 14 April 2020 / Accepted: 27 August 2020 © Springer Nature Switzerland AG 2020
Abstract This study presents the dehydration characteristics of the drying of the pineapple slice. Hot air oven (60 °C), microwave (100 W), microwave convective (600 W, 40 °C) and freeze drying (0.1 mbar, − 40 °C) of pineapple slice through artificial neural network (ANN) modeling approach (Backpropagation algorithm for feed-forward network). Considering the sample thickness of 0.15 cm, effective moisture diffusivity is calculated. To study the reconstitution property of the product, the rehydration ratio is considered at 20 °C, 40 °C, 60 °C and 80 °C. The microwave convective drying (96 min) is the fastest while the freeze drying is slowest (20 h). The coefficient of correlation through the ANN model for hot air oven, microwave, microwave convective and freeze dried sample are 0.99936, 0.9994, 0.99948, and 0.99926 respectively. In terms of rehydration ratio, freeze drying (5.49) is found best followed by microwave (4.62), hot air (4.50), and microwave convective drying (2.00). At 80 °C the coefficient of rehydration value attains the maximum of 0.969 for freeze dried sample, whereas the minimum value of 0.369 is observed at 20 °C for the microwave-convective dried sample. From the observations obtain it may be stated that the ANN model predicts the dehydration kinetics adequately for the entire drying process. Freeze dried product appears to be the best in terms of reconstitution properties. Keywords Pineapple · Artificial neural network · Dehydration kinetics · Rehydration ratio
1 Introduction Pineapple (Ananas comosus) belongs to the Bromeliaceae family. It gains popularity owing to its juiciness, rich flavour, and health benefits. Being an abundant source of various nutrients like vitamins and minerals pineapple is a highly consumed sub-tropical fruit [1, 2]. Around 28 million tons of pineapple is produced globally, while 1415 thousand tons are produced by India, securing sixth position [3]. 85% of moisture content in pineapple makes it a perishable fruit [4]. Due to the unavailability of the proper preservation process, wastage is there for this climacteric fruit. Drying being a simple and effective process of preservation, practiced widely. As a post-treatment technique
drying or dehydration is highly beneficial to pineapple. It helps in minimizing microbiological degradation by lowering the moisture content of the sample. Not only that but also in extending shelf life and making products available to customers all over the year [5]. Among various drying methods hot air oven, freeze, microwave, and microwaveconvective drying were opted to study the drying kinetics of pineapple slices. In the case of hot air drying evaporation of liquid occurs as a result of the circulation of heated air whereas
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