Continuous real-time monitoring and neural network modeling of apple slices color changes during hot air drying

2015 ◽  
Vol 94 ◽  
pp. 263-274 ◽  
Author(s):  
Mohammad Hossein Nadian ◽  
Shahin Rafiee ◽  
Mortaza Aghbashlo ◽  
Soleiman Hosseinpour ◽  
Seyed Saeid Mohtasebi
Keyword(s):  
Neural Network ◽  
Real Time ◽  
Network Modeling ◽  
Neural Network Modeling ◽  
Real Time Monitoring ◽  
Hot Air Drying ◽  
Air Drying ◽  
Color Changes ◽  
Hot Air ◽  
Apple Slices

scholarly journals Real-time monitoring of organic apple (var. Gala) during hot-air drying using near-infrared spectroscopy

2018 ◽  
Vol 222 ◽  
pp. 139-150 ◽  
Author(s):  
Roberto Moscetti ◽  
Flavio Raponi ◽  
Serena Ferri ◽  
Andrea Colantoni ◽  
Danilo Monarca ◽  
...  
Keyword(s):  
Infrared Spectroscopy ◽  
Real Time ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Real Time Monitoring ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air

Real-Time Monitoring of Organic Carrot (var. Romance) During Hot-Air Drying Using Near-Infrared Spectroscopy

2017 ◽  
Vol 10 (11) ◽  
pp. 2046-2059 ◽  
Author(s):  
Roberto Moscetti ◽  
Ron P. Haff ◽  
Serena Ferri ◽  
Flavio Raponi ◽  
Danilo Monarca ◽  
...  
Keyword(s):  
Infrared Spectroscopy ◽  
Real Time ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Real Time Monitoring ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air

Empirical Model and Artificial Neural Network Model Approach for Air Dried Sheets (ADS) Rubber

2012 ◽  
Vol 622-623 ◽  
pp. 69-74
Author(s):  
T. Ninchuewong ◽  
S. Tirawanichakul ◽  
Y. Tirawanichakul
Keyword(s):  
Neural Network ◽  
Artificial Neural Network ◽  
Moisture Content ◽  
Neural Network Model ◽  
Artificial Neural Network Model ◽  
Hot Air Drying ◽  
Air Drying ◽  
Rubber Sheet ◽  
Hot Air ◽  
Drying Behavior

The objective of this research was to predict drying behavior of hot air drying using an empirical model (EM) and an artificial neural network model (ANN). Rubber sheet with initial moisture content ranging of 23-40% dry-basis was dried by temperature ranging of 40-70°C and air flow rate of 0.7 m/s. The desired final moisture content was set at 0.15% dry-basis. The results showed that drying rate of rubber sheet dried with hot air convection was faster than conventional natural aeration. The EM and ANN were simulated to describe the drying behavior of products. Furthermore, prediction results between EM and ANN were compared with the experimental data. In this research, it was obviously found that ANN can describe the drying behavior effectively. Additionally, it was also found that predicted results of Multilayer feed forward Levenberg-Maqurdt’s Back-propagation ANN were good agreement with the experimental results compared to those results of EM. It is the optimum architecture for prediction the evolution of moisture transfer for hot air drying.

scholarly journals Hot air drying combined vacuum-filling nitrogen drying of apple slices: Drying characteristics and nutrients

2018 ◽  
Author(s):  
Xiaoli Huang ◽  
T. Li ◽  
S.N. Li ◽  
Z.H. Wu ◽  
J. Xue
Keyword(s):  
Moisture Content ◽  
Drying Rate ◽  
Slice Thickness ◽  
Relative Pressure ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Characteristics ◽  
Hot Air ◽  
Apple Slices ◽  
Apple Slice

In this paper, hot air drying (HAD) was applied when moisture content of apple slices range from 50% to 86%, and then vacuum-filling nitrogen drying (VFND) was used till moisture content reaching 7%. Results showed that, the drying rate of apple slice during VFND period increased with temperature increment and decreased with increment of slice thickness; compared to freezing dried samples,  samples dried in this research were owned lower Vc and higher flavonoid; when HAD (70℃,3.0m/s)+VFND(relative pressure 0.08MPa, 50℃) and thickness of 6.0mm, nutrients reached better levels: retentions of Vc, total phenolics and flavonoid were 1.63mg/100g, 4.07mg/100g and 2.10mg/100g, respectively. Keywords: apple slices, hot air drying, vacuum-filling nitrogen drying, drying rate, nutrients

Polyphenols accumulation effects on surface color variation in apple slices hot air drying process

LWT ◽  
2019 ◽  
Vol 108 ◽  
pp. 421-428 ◽  
Author(s):  
Xuan Li ◽  
Xinye Wu ◽  
Jinfeng Bi ◽  
Xuan Liu ◽  
Xiao Li ◽  
...  
Keyword(s):  
Color Variation ◽  
Drying Process ◽  
Surface Color ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Apple Slices

scholarly journals Organic apples (cv. Elstar) quality evaluation during hot-air drying using Vis/NIR hyperspectral imaging

2018 ◽  
Author(s):  
Luna Shrestha ◽  
Roberto Moscetti ◽  
Stuart Crichton ◽  
Oliver Hensel ◽  
Barbara Sturm
Keyword(s):  
Moisture Content ◽  
Hyperspectral Imaging ◽  
Regression Models ◽  
Quality Evaluation ◽  
Pls Regression ◽  
Drying Process ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Apple Slices

Organic dried apples are common snacks fulfilling functional as well as nutritional aspects. However, appearance of dried slices does not always satisfy consumer requirements, thus, improvements are needed. In this study, partial least squares (PLS) regression models were successfully developed to monitor changes in colour and moisture content in apple slices during the drying process over the Vis/NIR spectral range. The regression vector analysis results suggested that features at 580, 750 and 970 nm are better for predicting moisture content, while 580 and 680 nm allow to measure the (a*/b*) colour ratio.   Keywords: Drying; Dried apple slices; Moisture content; Colour; PLSR modelling

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