A STUDY OF DRYING RATE OF SLICED POTATOES DURING RADIATION-VACUUM DRYING PROCESS USING REGRESSION AND ARTIFICIAL NEURAL NETWORK MODELS

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

HAFEZI NEGAR; SHEIKHDAVOODI MOHAMMAD JAVAD; SAJADIYE SEYED MAJID

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Iranian Journal of Biosystems Engineering Year:2016 | Volume:47 | Issue:2 Page(s): 279-289

Download Full-Text

Persian Verion

View:

698

Download:

Cites:

Information Journal Paper

Title

A STUDY OF DRYING RATE OF SLICED POTATOES DURING RADIATION-VACUUM DRYING PROCESS USING REGRESSION AND ARTIFICIAL NEURAL NETWORK MODELS

Author(s)

HAFEZI NEGAR | SHEIKHDAVOODI MOHAMMAD JAVAD | SAJADIYE SEYED MAJID | Issue Writer Certificate

Keywords

DRYING TIMEQ2

SHRINKAGEQ2

IMAGE PROCESSINGQ2

ARTIFICIAL NEURAL NETWORKQ2

REGRESSION MODELQ2

Abstract

In this study, a single layer of sliced potato was dried using an infrared lamp heating under vacuum over three levels of radiant power namely: 100, 150 and 200 W, three slice thicknesses of 1, 2 and 3 mm, and the absolute pressure of 20, 80, 140 and 760 mmHg. Samples were dried in triplicate to achieve 6% moisture content (wet basis) which is suitable for long-term storage. Drying rate was monitored during the experiments. The SHRINKAGE of sliced potato was recorded using IMAGE PROCESSING. The results indicated that increasing infrared radiation and reducing absolute pressure at the same slice thickness, could cause DRYING TIME to be reduced but resulted in increased SHRINKAGE. Thickness of the slices and infrared radiation power rendered significant impacts (P<0.01) on SHRINKAGE. Results also indicated that the Neural Network model (R2=0.9732) predicted DRYING TIME more accurate than either linear (R2=0.819) or nonlinear (R2=0.870) REGRESSION MODELs.

Cites

No record.

References

No record.

Cite

APA: Copy

HAFEZI, NEGAR, SHEIKHDAVOODI, MOHAMMAD JAVAD, & SAJADIYE, SEYED MAJID. (2016). A STUDY OF DRYING RATE OF SLICED POTATOES DURING RADIATION-VACUUM DRYING PROCESS USING REGRESSION AND ARTIFICIAL NEURAL NETWORK MODELS. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), 47(2), 279-289. SID. https://sid.ir/paper/144409/en

Vancouver: Copy

HAFEZI NEGAR, SHEIKHDAVOODI MOHAMMAD JAVAD, SAJADIYE SEYED MAJID. A STUDY OF DRYING RATE OF SLICED POTATOES DURING RADIATION-VACUUM DRYING PROCESS USING REGRESSION AND ARTIFICIAL NEURAL NETWORK MODELS. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES)[Internet]. 2016;47(2):279-289. Available from: https://sid.ir/paper/144409/en

IEEE: Copy

NEGAR HAFEZI, MOHAMMAD JAVAD SHEIKHDAVOODI, and SEYED MAJID SAJADIYE, “A STUDY OF DRYING RATE OF SLICED POTATOES DURING RADIATION-VACUUM DRYING PROCESS USING REGRESSION AND ARTIFICIAL NEURAL NETWORK MODELS,” IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), vol. 47, no. 2, pp. 279–289, 2016, [Online]. Available: https://sid.ir/paper/144409/en

Related Journal Papers