Probabilistic-Mechanistic Evaluation of a Hybrid Drying System Using l1 Norm Regularisation: Simultaneous Ohmic Heating and Convection Drying

Abstract

Ohmic-assisted drying (OAD) is a novel drying system that combines ohmic heating and convection drying simultaneously. The present study is aimed at evaluating the mechanism of OAD system behaviours against the combined impact of operational and model uncertainties. Moreover, the dynamic (time-dependent), as well as static (end-of-drying) spatial homogeneity of the model predictions, was quantitatively described for the first time in the literature using Buzas and Gibson’s evenness value (an α-diversity index). The Monte Carlo simulation approach was used to propagate the uncertainty of randomly selected input variables using the Halton sequence sampling method. Mechanistic models include input uncertainties that lead to deviations in model estimations. Both time-dependent and independent global sensitivity of moisture, sample temperature, sample’s internal pressure, their spatial homogeneity, and drying time were assessed using Lasso regression (a variable selection method that penalises the coefficients using l1 norm). The stochastic results of the mechanistic investigation showed that the effects of the input variables are almost identical both as static and time-dependent variables. Lasso regression results indicated that operational and model uncertainties cause varying changes in the magnitude and direction of the stochastic model predictions throughout the process. By contrast, the homogeneity properties of the dry product are not caused by these variations and heterogeneous distribution of the electric field. Additionally, electrical conductivity, oven temperature, applied voltage, and initial moisture were found to be the variables which have the most significant effect on all the variables which were examined in terms of operational and model uncertainties. Practical Applications. The present study investigates the stochastic behaviour of the OAD system through the mechanistic model and using a probabilistic modelling approach. To the best of our knowledge, in addition to being the first study to probabilistically evaluate the OAD system, we are introducing Buzas and Gibson’s evenness value for the first time in the food science/technology literature. This measure serves as a numerical indicator of the spatial distribution homogeneity of the physical properties of the sample. The study’s findings and proposed methodologies will have further applications not only for researchers but also for manufacturers, particularly for those involved in the design and analysis of new drying and food systems in general. Moreover, the presented methods and novel homogeneity measures are generic tools; they can be easily adapted to other process improvement practices involving input/output uncertainty/variability.