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Use of Artificial Neural Network to Optimize Osmotic Dehydration Process of Cashew from Cerrado(Anacardium Occidentale)

by Romulo Alves Morais, Denise Gomes Alves, Warley Gramacho Da Silva
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International Journal of Computer Applications
Foundation of Computer Science (FCS), NY, USA
Volume 156 - Number 7
Year of Publication: 2016
Authors: Romulo Alves Morais, Denise Gomes Alves, Warley Gramacho Da Silva
10.5120/ijca2016912467

Romulo Alves Morais, Denise Gomes Alves, Warley Gramacho Da Silva . Use of Artificial Neural Network to Optimize Osmotic Dehydration Process of Cashew from Cerrado(Anacardium Occidentale). International Journal of Computer Applications. 156, 7 ( Dec 2016), 1-7. DOI=10.5120/ijca2016912467

@article{ 10.5120/ijca2016912467,
author = { Romulo Alves Morais, Denise Gomes Alves, Warley Gramacho Da Silva },
title = { Use of Artificial Neural Network to Optimize Osmotic Dehydration Process of Cashew from Cerrado(Anacardium Occidentale) },
journal = { International Journal of Computer Applications },
issue_date = { Dec 2016 },
volume = { 156 },
number = { 7 },
month = { Dec },
year = { 2016 },
issn = { 0975-8887 },
pages = { 1-7 },
numpages = {9},
url = { https://ijcaonline.org/archives/volume156/number7/26718-2016912467/ },
doi = { 10.5120/ijca2016912467 },
publisher = {Foundation of Computer Science (FCS), NY, USA},
address = {New York, USA}
}
%0 Journal Article
%1 2024-02-07T00:01:55.473038+05:30
%A Romulo Alves Morais
%A Denise Gomes Alves
%A Warley Gramacho Da Silva
%T Use of Artificial Neural Network to Optimize Osmotic Dehydration Process of Cashew from Cerrado(Anacardium Occidentale)
%J International Journal of Computer Applications
%@ 0975-8887
%V 156
%N 7
%P 1-7
%D 2016
%I Foundation of Computer Science (FCS), NY, USA
Abstract

Food preservation uses many processes to improve quality and/or to extend shelf life of fruits and vegetables. One of these processes is osmotic dehydration that is a pretreatment before conventional drying. This process usually produces food with intermediary level of moisture. Osmotic dehydration can be optimized using mathematical modelling but it can present a bad adjustment to experimental data. Uses of Artificial Neural Network (ANN) in food processes is nowadays a goal for researchers because large applications and good adjustment to data.In this study it was used Artificial Neural Network (ANN) to optimize osmotic dehydration process of cashew from Cerrado. Variables of process were temperature (°C), agitation (rpm) and solution concentration (%) and responses were weight reduction (WR), water loss (WL) and solid gain (SG). Several configuration of ANN were tested and results showed that Multilayer Feedforward neural network (MLF) 3 - 7 - 3 was the best one for this process.

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Index Terms

Computer Science
Information Sciences

Keywords

Cashew Optimize Dehydration

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