Artificial neural networks modeling of kinetic curves of celeriac (Apium graveolens L.) in vacuum drying

AUTOR(ES)

BEIGI, Mohsen, AHMADI, Iman

FONTE

Food Sci. Technol

DATA DE PUBLICAÇÃO

30/07/2018

RESUMO

Abstract The objective of this study was to predict celeriac drying curves using artificial neural networks (ANNs). The experimental data for vacuum drying kinetics of celeriac slices reported by other researcher in the previously published article was used. The air temperature, chamber pressure and time values were used as ANN inputs. To predict the moisture content, the multilayer feed forward back propagation neural network, as a well-known network, was used. The network with Levenberg-Marquardt learning algorithm, hyperbolic tangent sigmoid transfer function, and 3-6-9-1 topology provided the superior results.

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