Modeling isosteric heat of banana foam mat using neural network approach
บทความในวารสาร
ผู้เขียน/บรรณาธิการ
กลุ่มสาขาการวิจัยเชิงกลยุทธ์
ไม่พบข้อมูลที่เกี่ยวข้อง
รายละเอียดสำหรับงานพิมพ์
รายชื่อผู้แต่ง: Prakotmak P., Wongsuwan H., Soponronnarit S., Prachayawarakorn S.
ผู้เผยแพร่: Science Publications
ปีที่เผยแพร่ (ค.ศ.): 2014
วารสาร: American Journal of Applied Sciences (1546-9239)
Volume number: 11
Issue number: 8
หน้าแรก: 1279
หน้าสุดท้าย: 1291
จำนวนหน้า: 13
นอก: 1546-9239
eISSN: 1546-9239
ภาษา: English-Great Britain (EN-GB)
บทคัดย่อ
Information on the adsorption isotherm and the thermodynamic properties can assist in optimizing food processing operations such as drying, packaging and storage in the assessment of the quality of food. In this study, an Artificial Neural Network (ANN) was used for modelling the water activity/Equilibrium Relative Humidity (ERH) of banana foam mat under a range of values of the Experimental Equilibrium Moisture Content (EMC) to calculate the isosteric heat of sorption (qst) by applying the Clausius-Clapeyron equation. The EMC of three dry banana foam samples at different densities of 0.21, 0.26 and 0.30 g/cm3 was determined by a standard gravimetric method over a temperature range of 35-45ฐC and a relative humidity range of 32-83%. The modified-GAB model best fitted the EMC data. However, the modified-GAB model was not acceptable for predicting the heat sorption behaviour. A negative value of qst estimated using the modified-GAB equation was found at a moisture content above 0.24 kg/kg d.b., showing the poor fit of the model. A multilayer feed-forward ANN trained by back-propagation algorithms was developed to correlate the output ERH to three exogenous inputs (foam density, EMC and temperature). The developed ANN models could predict the ERH more accurately than the modified-GAB model. The predictions from the ANN models produced R2 values higher than 0.97. No negative qst values were found using the ANN method. ฉ 2014 Science Publication.
คำสำคัญ
Back-propagation, Isosteric heat