Determination of freeze-drying behaviors of apples by artificial neural network

Freeze drying is the best drying technology regarding quality of the end product but it is an expensive method and the high costs of process limit its application to industrial scale. At the same time, the freeze-drying process is based on different parameters, such as drying time, pressure, sample thicknesses, chamber temperature, sample temperatures and relative humidity. So, the determination of drying behaviors, such as moisture content (MC), moisture ratio (MR) and drying rate (DR), of the freeze-drying process are too complex. In this paper, to help the freeze dryer designer and simplify this complex process, the use of artificial neural networks has been proposed. An artificial neural networks (ANN) model has been developed for determination the prediction of drying behaviors, such as MC, MR and DR, of apples in the freeze-drying process. The back-propagation learning algorithm with variant which is Levenberg-Marquardt (LM) and Fermi transfer function have been used in the network. In addition, the statistical validity of the developed model has been determined by using the coefficient of determination (R2), the root means square error (RMSE) and the mean absolute percentage error (MAPE). R2, RMSE and MAPE have been determined for MC, MR and DR, as 0.999, 0.0078895, 0.2668459, and 0.999, 0.0001099, 0.2968427 and 0.999, 0.0000008, 0.2703797, respectively. © 2010 Elsevier Ltd. All rights reserved

Analysis of Temperature Distribution and SEM Images of Microwave Freeze Drying Banana Chips

10.1007/s11947-012-0801-1Food and Bioprocess Technology651144-115

Combined Drying Technologies for High-Quality Kiwifruit Powder Production

Freeze-drying is a dehydration technique which, from a sensory, nutritional and functional point of view, provides high-quality powder products. Nevertheless, both long processing times and high economic costs are required. In this study, pre-drying the samples using hot air or microwave has been considered in order to reduce the initial product's water content thereby shortening the freeze-drying time so as to obtain high value products at a reduced cost. The effect of dehydration pre-treatments on the kinetics, antioxidant activity and solubility of freeze-dried kiwifruit products was evaluated. Nine different thin-layer semi-theoretical models were used to fit the drying data. According to the obtained results, the pre-treated samples exhibited higher drying rates than the fresh sample. 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