Investigation of rice performance characteristics: A comparative study of LR, ANN, and RSM.

Abstract

Parboiling is a type of heat pretreatment used in rice processing to reach higher head rice yield and improve the nutrition properties of raw rice. In this research, the goals were prediction and determination of optimum conditions for parboiled rice processing using the response surface method (RSM) as well as modeling the output values by linear regression (LR) and artificial neural networks (ANN). The parameters including steaming time (0, 5, 10, and 15 min), dryer type (solar and continuous dryers), and drying air temperature (35, 40, and 45°C) were employed as input values. In addition, the breakage resistance (BR) and head rice yield (HRY) were selected as output values. The ANN‐based nonlinear regression, the multi‐layer perceptron (MLP), and the radial basis function (RBF) have been developed to model the process parameters, as well as the central composite design (CCD) was conducted for optimization of BR and HRY values. The outputs of RBF network have been successfully applied to predict higher coefficient of determination of BR and HRY as 0.989 and 0.986, respectively, indicating the appropriateness of the model equation in predicting head rice yield and breakage resistance when the three processing variables (steaming time, dryer type, and drying air temperature) are mathematically combined. Also, the lower root mean square error (RMSE) was obtained for each one as 0.043 and 0.041. The optimum values of BR and HRY were obtained as 12.80 N and 67.3%, respectively, at 9.62 min and 36.9°C for a solar dryer with a desirability of 0.941. In addition, the same values were obtained as 14.50 N and 72.1%, respectively, at 8.77 min and 37.0°C for a continuous dryer with a desirability of 0.971.