Optimization of process parameters using a hybrid intelligent system model and evaluation of physicochemical properties
- PDF / 3,845,930 Bytes
- 14 Pages / 595.276 x 790.866 pts Page_size
- 62 Downloads / 224 Views
ORIGINAL PAPER
Optimization of process parameters using a hybrid intelligent system model and evaluation of physicochemical properties of microwave roasted Chironji (Buchanania lanzan) kernels Dileswar Pradhan1 · Rama Chandra Pradhan1 Received: 29 November 2019 / Accepted: 24 June 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Microwave (MW) roasting of Chironji kernels was carried out at different combinations of microwave power and roasting time. The impact of MW roasting on bulk density, hardness, water absorption capacity (WAC), water activity (WA), browning index (BI), total phenolic content (TPC) and antioxidant activity (AA) were evaluated. Significant reduction in bulk density, hardness, and WA was noticed upon roasting, while a substantial increase in WAC, BI, TPC, and AA was found. A hybrid intelligent system model was used for achieving the optimal conditions of MW roasting parameters. The model comprised of several steps such as a general full factorial experimental design, computation of Taguchi’s quality loss function, principal component analysis, grey relational analysis, and process optimization using combined artificial neural network—genetic algorithm technique. Under optimal condition of 700 W power and 5.5 min of roasting time, decrease in bulk density of 8.02 ± 0.15%, hardness of 16.63 ± 0.17 N, WAC of 1.02 ± 0.06 g/g, WA of 0.0541 ± 0.0009, BI of 76.79 ± 1.23, TPC of 26.74 ± 0.32 mg GAE/g, and AA of 73.23 ± 0.86%, were recorded for roasted Chironji kernels. Further, the SEM analysis confirmed microstructural changes in the kernels roasted at optimal conditions. Keywords Microwave roasting · General full factorial design · Principal component analysis · Grey relational analysis · Artificial neural network · Genetic algorithm
Introduction Chironji (Buchanania lanzan), which belongs to the Anacardiaceae family, is an underutilized fruit tree species of socioeconomic importance [1]. The tree can be found all over India, Nepal, and Myanmar [2]. It bears sweet and nutritious edible fruits, which are manually harvested from April to June [3]. As per the Tribal Co-operative Marketing Development Federation of India Limited, Chironji fruit has an estimated production potential of 30.04 million US dollars per annum in India [4]. The kernels are the most valuable part of the fruit, which costs about 7 to 10 US dollars per kg in Electronic supplementary material The online version of this article (https://doi.org/10.1007/s11694-020-00537-7) contains supplementary material, which is available to authorized users. * Rama Chandra Pradhan [email protected] 1
Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha 769008, India
Indian markets [5]. The kernels are smaller in size, brownish in color, have a nutty taste, and are generally eaten as raw or roasted [6]. However, the roasted Chironji kernel hasn’t been commercialized yet. Also, until now, no information is available in the literature about the roasting
Data Loading...
