Volume 19, Issue 133 (2023)
FSCT 2023, 19(133): 337-348 |
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Karimimotlagh M, BEHESHTI B, Borghei A M. Determining the appropriate model of red onion drying kinetics and comparing mathematical models of Neuro-Fuzzy Inference System (ANFIS). FSCT 2023; 19 (133) :337-348
URL: http://fsct.modares.ac.ir/article-7-64081-en.html
URL: http://fsct.modares.ac.ir/article-7-64081-en.html
1- Department of Agricultural Mechanization Engineering, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2- Assistant Professor, Department of Biosystems Engineering, Science and Research Branch, Islamic Azad University, Tehran, Iran. ,beheshti-b@srbiau.ac.ir
3- Full Professor, Department of Biosystems Engineering, Science and Research Branch, Islamic Azad University, Tehran, Iran
2- Assistant Professor, Department of Biosystems Engineering, Science and Research Branch, Islamic Azad University, Tehran, Iran. ,
3- Full Professor, Department of Biosystems Engineering, Science and Research Branch, Islamic Azad University, Tehran, Iran
Abstract: (1228 Views)
In this research , The kinetics of drying , The Determining The effective Moisture Diffusivity, Activation Energy, And also the prediction of the moisture ratio of red onion during the dry process with dryer-hot air drying were carried out with the help of mathematical models and fuzzy neural inference system (ANFIS). The experiments were performed at four levels of temperature at 50, 60, 70 and 80 0C and a constant air flow rate of 1 m/s . To select a suitable drying model, twelve thin layer drying models were used, as well as using fuzzy neural inference system R Software version 3.6.2. The results showed that among the mathematical models, The binomial model with the highest coefficient of explanation and the lowest root mean square error was the most suitable. The results of the correlation coefficient value (R2 = 0.999 and error) RMSE = ( 0.002) the lowest root mean square error It predicted the humidity ratio better than mathematical models. Effective Moisture Diffusivity for four temperatures, Respectively (0.03136255,0 0211698,00193770.001847669 0) M2/ S and The amount of activation energy was 1890.4 (kJ /(kg.K).
Article Type: Original Research |
Subject:
Drying, frying, freezing, osmotic dehydration
Received: 2022/09/8 | Accepted: 2023/01/29 | Published: 2023/03/1
Received: 2022/09/8 | Accepted: 2023/01/29 | Published: 2023/03/1
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