The Effect of a New Coating on the Drying Performance of Fruit and Vegetables Products: Experimental Investigation and Artificial Neural Network Modeling
Abstract
:1. Introduction
2. Material and Methods
2.1. Experimental Procedures
2.1.1. Sample Preparation
2.1.2. Osmotic Solutions
2.1.3. Osmotic Dehydration
2.2. Air Drying
2.3. C. Data Analysis
3. Artificial Neural Network (ANN)
4. Results and Discussions
4.1. Choice of Better Osmotic Solutions
4.2. Effect of Coating on WL, SG and Drying Rate
4.3. C. ANN Based Model
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Solution | Water Loss (g/g idm) | Standard Deviation | Solid Gain (g/g idm) | Standard Deviation |
---|---|---|---|---|
30% Glucose | 1.056 | 0.07 | 0.219 | 0.02 |
50% Glucose | 1.442 | 0.275 | ||
30% Sucrose | 1.011 | 0.05 | 0.209 | 0.03 |
50% Sucrose | 1.438 | 0.283 |
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Rahman, S.M.A.; Nassef, A.M.; Al-Dhaifallah, M.; Abdelkareem, M.A.; Rezk, H. The Effect of a New Coating on the Drying Performance of Fruit and Vegetables Products: Experimental Investigation and Artificial Neural Network Modeling. Foods 2020, 9, 308. https://doi.org/10.3390/foods9030308
Rahman SMA, Nassef AM, Al-Dhaifallah M, Abdelkareem MA, Rezk H. The Effect of a New Coating on the Drying Performance of Fruit and Vegetables Products: Experimental Investigation and Artificial Neural Network Modeling. Foods. 2020; 9(3):308. https://doi.org/10.3390/foods9030308
Chicago/Turabian StyleRahman, S. M. Atiqure, Ahmed M. Nassef, Mujahed Al-Dhaifallah, Mohammad Ali Abdelkareem, and Hegazy Rezk. 2020. "The Effect of a New Coating on the Drying Performance of Fruit and Vegetables Products: Experimental Investigation and Artificial Neural Network Modeling" Foods 9, no. 3: 308. https://doi.org/10.3390/foods9030308