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D'cruz V, Chandran M, Athmaselvi KA, Rawson A, Natarajan V. Ohmic heating using electrolytes for paddy parboiling: A study on thermal profile, electrical conductivity, milling quality, and nutritional attributes. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Vidya D'cruz
- Centre of Excellence in Grain Science National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM‐T), Ministry of Food Processing Industries, Government of India Thanjavur India
| | - Monisha Chandran
- Centre of Excellence in Grain Science National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM‐T), Ministry of Food Processing Industries, Government of India Thanjavur India
| | - KA Athmaselvi
- Centre of Excellence in Grain Science National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM‐T), Ministry of Food Processing Industries, Government of India Thanjavur India
| | - Ashish Rawson
- Department of Food Safety and Quality Testing National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM‐T), Ministry of Food Processing Industries, Government of India Thanjavur India
| | - Venkatachalapathy Natarajan
- Department of Food Engineering National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM‐T), Ministry of Food Processing Industries, Government of India Thanjavur India
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Application of Artificial Neural Networks, Support Vector, Adaptive Neuro-Fuzzy Inference Systems for the Moisture Ratio of Parboiled Hulls. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12041771] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Drying as an effective method for preservation of crop products is affected by various conditions and to obtain optimum drying conditions it is needed to be evaluated using modeling techniques. In this study, an adaptive neuro-fuzzy inference system (ANFIS), artificial neural network (ANN), and support vector regression (SVR) was used for modeling the infrared-hot air (IR-HA) drying kinetics of parboiled hull. The ANFIS, ANN, and SVR were fed with 3 inputs of drying time (0–80 min), drying temperature (40, 50, and 60 °C), and two levels of IR power (0.32 and 0.49 W/cm2) for the prediction of moisture ratio (MR). After applying different models, several performance prediction indices, i.e., correlation coefficient (R2), mean square error index (MSE), and mean absolute error (MAE) were examined to select the best prediction and evaluation model. The results disclosed that higher inlet air temperature and IR power reduced the drying time. MSE values for the ANN, ANFIS tests, and SVR training were 0.0059, 0.0036, and 0.0004, respectively. These results indicate the high-performance capacity of machine learning methods and artificial intelligence to predict the MR in the drying process. According to the results obtained from the comparison of the three models, the SVR method showed better performance than the ANN and ANFIS methods due to its higher R2 and lower MSE.
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An Innovative Hybrid Drying Technique for Parboiled Rice Production Without Steaming: an Appraisement of the Drying Kinetics, Attributes, Energy Consumption, and Microstructure. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02729-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Alvarez-Ramírez J, Vernon-Carter EJ, Carrillo-Navas H, Meraz M. Impact of Soaking Time at Room Temperature on the Physicochemical Properties of Maize and Potato Starch Granules. STARCH-STARKE 2018. [DOI: 10.1002/star.201800126] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- José Alvarez-Ramírez
- Departamento de Ingeniería de Procesos e Hidráulica; Universidad Autónoma Metropolitana-Iztapalapa; Apartado Postal 55-534 Iztapalapa CDMX, C.P. 09340 México
| | - Eduardo Jaime Vernon-Carter
- Departamento de Ingeniería de Procesos e Hidráulica; Universidad Autónoma Metropolitana-Iztapalapa; Apartado Postal 55-534 Iztapalapa CDMX, C.P. 09340 México
| | - Hector Carrillo-Navas
- Departamento de Ingeniería de Procesos e Hidráulica; Universidad Autónoma Metropolitana-Iztapalapa; Apartado Postal 55-534 Iztapalapa CDMX, C.P. 09340 México
| | - Monica Meraz
- Departamento de Biotecnología; Universidad Autónoma Metropolitana-Iztapalapa; Apartado Postal 55-535 Iztapalapa CDMX, C.P. 09340 México
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Balbinoti TCV, Nicolin DJ, de Matos Jorge LM, Jorge RMM. Parboiled Rice and Parboiling Process. FOOD ENGINEERING REVIEWS 2018. [DOI: 10.1007/s12393-018-9177-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Taghinezhad E, Brenner T. Mathematical modeling of starch gelatinization and some quality properties of parboiled rice based on parboiling indicators using RSM. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12483] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ebrahim Taghinezhad
- Moghan College of Agriculture and Natural Resources; University of Mohaghegh Ardabili; 56199-11367 Iran
| | - Tom Brenner
- Materials and Life Sciences Department; Sophia University; Chiyoda, Tokyo Japan
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