Abstract
Information on the adsorption isotherm and the thermodynamic properties can assist in optimizing food processing operations such as drying, packaging and storage in the assessment of the quality of food. In this study, an Artificial Neural Network (ANN) was used for modelling the water activity/Equilibrium Relative Humidity (ERH) of banana foam mat under a range of values of the Experimental Equilibrium Moisture Content (EMC) to calculate the isosteric heat of sorption (qst) by applying the Clausius-Clapeyron equation. The EMC of three dry banana foam samples at different densities of 0.21, 0.26 and 0.30 g/cm3 was determined by a standard gravimetric method over a temperature range of 35-45°C and a relative humidity range of 32-83%. The modified-GAB model best fitted the EMC data. However, the modified-GAB model was not acceptable for predicting the heat sorption behaviour. A negative value of qst estimated using the modified-GAB equation was found at a moisture content above 0.24 kg/kg d.b., showing the poor fit of the model. A multilayer feed-forward ANN trained by back-propagation algorithms was developed to correlate the output ERH to three exogenous inputs (foam density, EMC and temperature). The developed ANN models could predict the ERH more accurately than the modified-GAB model. The predictions from the ANN models produced R2 values higher than 0.97. No negative qst values were found using the ANN method."
Highlights
Theoretical minimum amount of energy required to remove a given amount of water from the food
A multilayer feed-forward Artificial Neural Network (ANN) trained by back-propagation algorithms was developed to correlate the output ERH to three exogenous inputs
At a constant relative humidity, the equilibrium moisture content decreased as the temperature increased
Summary
Theoretical minimum amount of energy required to remove a given amount of water from the food. Water sorption isotherms can be sorption is proportional to the number of available expressed mathematically and there are currently more sorption sites at a specific energy level and provides the than 200 equations for representing the Equilibrium. Moisture Content (EMC) of agricultural products and biological materials (Mulet et al, 2002) These models, which have different numbers of parameters, are either theoretically based or are empirical. Chowdhury et al (2006) fitted sorption isotherms data of mungbean to isothermal equations in both M = f(RH,T) and RH = f(M,T) forms. The sorption isotherm equations needed to be written explicitly in RH = f(M,T) forms to calculate the net heat of sorption by applying the Clausius-Clapeyron equation. If the sorption isotherm model is an implicit equation, mathematical techniques are required to solve the equation
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
