International Journal of Food Engineering, ( ISI ), Volume (12), No (9), Year (2016-10) , Pages (901-910)

Title : ( A Comparative Modeling Study of Quince Infrared Drying and Evaluation of Quality Parameters )

Authors: amin zia foroughi , Ali Reza Yousefi , Seyed Mohammad Ali Razavi ,

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Abstract

In this research, infrared drying of thin-layer quince slices with thickness of 5±0.24 mm was investigated at four levels of radiation power. The final temperatures of 50, 60, 70 and 80 °C were achieved by regulating the radiation power. A comparative study was performed among adaptive neuro-fuzzy inference system (ANFIS) and 10 well-known empirical models to predict the drying kinetics. The ANFIS modeling results showed an excellent prediction of moisture content value (R2=0.9998 and RMSE=0.0041). Among the empirical models, Midilli model fitted the experimental data well for the whole range of temperatures (R2=0.9987–0.9994 and RMSE=0.0068–0.0098). Effect of final drying temperature on the sample color, shrinkage, texture and rehydration ratio was also investigated. Analysis of variance of quality parameters showed that the final drying temperature had a significant effect on the color, shrinkage and texture (p < 0.05). The final drying temperature of 80 °C had a negative effect on the color, shrinkage and texture of samples.

Keywords

Infrared drying; quince; mathematical modeling; ANFIS; quality parameter
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@article{paperid:1060835,
author = {Zia Foroughi, Amin and Ali Reza Yousefi and Razavi, Seyed Mohammad Ali},
title = {A Comparative Modeling Study of Quince Infrared Drying and Evaluation of Quality Parameters},
journal = {International Journal of Food Engineering},
year = {2016},
volume = {12},
number = {9},
month = {October},
issn = {2194-5764},
pages = {901--910},
numpages = {9},
keywords = {Infrared drying; quince; mathematical modeling; ANFIS; quality parameter},
}

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%0 Journal Article
%T A Comparative Modeling Study of Quince Infrared Drying and Evaluation of Quality Parameters
%A Zia Foroughi, Amin
%A Ali Reza Yousefi
%A Razavi, Seyed Mohammad Ali
%J International Journal of Food Engineering
%@ 2194-5764
%D 2016

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