Modeling of Microwave Vacuum Drying Kinetics of Bael (Aegle marmelos L.) Pulp by Using Artificial Neural Network

Adaptive neuro-fuzzy interface system and neural network modeling for the drying kinetics of instant controlled pressure drop treated parboiled rice

Hot air drying kinetics of paddy grains during instant controlled pressure drop (ICPD) assisted parboiling process and its impact on the quality and micro-structural properties of milled rice were investigated. Among five mathematical models, Midilli model showed best fitted outcomes for prediction of adequate drying behavior. For the mapping of moisture ratio (MR) as a function of treatment pressure (TP), decompressed state duration (DD) and drying time (DT), artificial neural network (ANN) and adaptive neuro-fuzzy interface system (ANFIS) were applied. ANFIS model (5-5-5) with Gaussian membership function demonstrated best performance when contrasted with 3-5-1 ANN architecture. Effective diffusivity of the drying process varied from 2.8 × 10^-09 to 7.0 × 10^-09 m²/s with the increase of TP and DD. In comparison of quality parameters with the variation of TP and DD, positive impacts on head rice yield (HRY), redness (a*) and yellowness (b*) values and negative consequences on cooking time (CT) and brightness (L*) value were observed. The outcomes additionally uncovered that parboiled rice obtained at 0.6 MPa TP, indicated best quality in terms of improved process performance, HRY, CT, color and micro-structural properties.

Bioactive compounds of Aegle marmelos L., medicinal values and its food applications: A critical review

Aegle marmelos L. (bael) is a fruit tree of Rutaceae family, widely grown all over the world. This plant is gaining popularity because of its nutrient-rich fruits and immense traditional medicinal usage and pharmacological properties. The health promotive and protective effect of bael fruit is accounted by fibers, carotenoids, phenolics, terpenoids, coumarins, flavonoids, and alkaloids. The curative relevance of these compounds has been assessed by various in vivo and in vitro studies. Fruit shows numerous possible health benefits, namely, radio-protective effects, peroxidation, antibacterial, inhibition of lipid, antidiarrheal, gastroprotective, antiviral, antidiabetic, anti-ulcerative colitis, cardioprotective, free-radical scavenging (antioxidant) and hepatoprotective effects. The health benefits of bael are not only limited to edible portion (fruit), but it also extends to nonedible portion (root, trunk, bark, leaf, flower and seed) having comparable biologically active compounds. Increasing awareness about the role of diet among health-conscious consumers for human well-being has increased the interest in functional foods thereby exploration of the functional attributes of various underutilized plants is being reaffirmed and various sources are emerged out as suitable food material for processing industry. The various scientific reports collected from different bibliometric sources suggested that A. marmelos and its bioactive constituents could play a vital role in the prevention of several chronic and degenerative diseases associated with oxidation stress. This review emphasis on recent scientific evidences on nutrition and bioactive profile of A. marmelos, health benefits along with clinical and nonclinical trials of various phytoconstituents and A. marmelos potential in food processing industry for various food products. Our study suggests that this plant does indeed have pharmacological properties of interest, however, further extensive research is needed to establish a potential strategy that can balance the pharmacological and toxic effects of bael.