Performance evaluation of GSA, SOS, ABC and ANN algorithms on linear and quadratic modelling of eggplant drying kinetic

Semih Özden,Faruk Kiliç

doi:10.1590/fst.12719

Abstract

Abstract In this study, kinetics of eggplant drying was modeled in the laboratory-scaled Food Drying Oven (FDO) with resistance heater was designed and manufactured. The temperature, energy consumption and drying time of FDO were recorded by keeping the temperature of at different temperatures as 40, 50 and 60 °C. These saved values were chosen as the input parameters of the model. The weight value of the eggplant was taken as the output parameter. Linear and quadratic equations were developed for modeling and constant coefficients of these equations were estimated with Artificial Bee Colony (ABC), Gravitational Search Algorithm (GSA), symbiotic organisms search (SOS) algorithms. In addition, the performances of these models were compared with the model developed with ANN in terms of performance and time. The results show that the lowest error of the developed linear and quadratic equations was obtained with SOS algorithm. The MSE metric results of ANN were fifty times higher than the performance of SOS algorithm, and the SOS algorithm reached best value three times faster than the ANN.

Highlights

Climate change is one of the most important problems of the 21st century
The modeling of kinetics of eggplant samples dried in 3 different temperatures in a food drying oven was studied
In addition to the classical methods used in modeling, the performance of Artificial Neural Network (ANN) algorithm was evaluated

Summary

Introduction

Climate change is one of the most important problems of the 21st century. This problem has a negative effect on agricultural areas and productions. According to the United Nations World Population Expectations 2015 Revision Report, it is estimated that the human population will increase from 7.6 billion to 9 ~ 10 billion in the current century. The Food and Agriculture Organization of the United Nations (due to the increasing population demand) estimates that food production should increase by 60% in 2050 compared to 2005 (Alexandratos & Bruinsma, 2012). Drying, which is one of the techniques to facilitate food supply despite increasing population and food consumption, has been used as a primary method relative to canning or cryopreservation relatively recently (Bradford et al, 2018)

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