| Autor: |
James Abiodun Adeyanju, John Oluranti Olajide, Emmanuel Olusola Oke, Jelili Babatunde Hussein, Chiamaka Jane Ude |
| Jazyk: |
angličtina |
| Rok vydání: |
2021 |
| Předmět: |
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| Zdroj: |
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 25, Iss 2, Pp 253-260 (2021) |
| Popis: |
This study uses artificial neural network (ANN) to predict the thermo-physical properties of deep-fat frying plantain chips (ipekere). The frying was conducted with temperature and time ranged of 150 to 190 °C and 2 to 4 minutes using factorial design. The result revealed that specific heat was most influenced by temperature and time with the value 2.002 kJ/kg°C at 150 °C and 2.5 minutes. The density ranged from 0.997 – 1.005 kg/m3 while thermal diffusivity and conductivity were least affected with 0.192 x 10−6 m2/s and 0.332 W/m°C respectively at 190 °C and 4 minutes. The ANN architecture was developed using Levenberg–Marquardt (TRAINLM) and Feed-forward back propagation algorithm. The experimentation based on the ANN model produced a desirable prediction of the thermo-physical properties through the application of diverse amount of neutrons in the hidden layer. The predictive experimentation of the computational model with R2 ≥ 0.7901 and MSE ≤ 0.1125 does not only show the validity in anticipating the thermo-physical properties, it also indicates the capability of the model to identify a relevant association between frying time, frying temperatures and thermo-physical properties. Hence, to avoid a time consuming and expensive experimental tests, the developed model in this study is efficient in prediction of the thermo-physical properties of deep-fat frying plantain chips. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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