Adaptive neuro fuzzy inference system modeling of Synsepalum dulcificum L. drying characteristics and sensitivity analysis of the drying factors.
Journal
Scientific reports
ISSN: 2045-2322
Titre abrégé: Sci Rep
Pays: England
ID NLM: 101563288
Informations de publication
Date de publication:
02 08 2022
02 08 2022
Historique:
received:
05
04
2022
accepted:
29
07
2022
entrez:
2
8
2022
pubmed:
3
8
2022
medline:
5
8
2022
Statut:
epublish
Résumé
The requirement for easily adoptable technology for fruit preservation in developing countries is paramount. This study investigated the effect of pre-treatment (warm water blanching time-3, 5 and 10 min at 60 °C) and drying temperature (50, 60 and 70 °C) on drying mechanisms of convectively dried Synsepalum dulcificum (miracle berry fruit-MBF) fruit. Refined Adaptive Neuro Fuzzy Inference System (ANFIS) was utilized to model the effect and establish the sensitivity of drying factors on the moisture ratio variability of MBF. Unblanched MBF had the longest drying time, lowest effective moisture diffusivity (EMD), highest total and specific energy consumption of 530 min, 5.1052 E-09 m
Identifiants
pubmed: 35918406
doi: 10.1038/s41598-022-17705-y
pii: 10.1038/s41598-022-17705-y
pmc: PMC9345913
doi:
Substances chimiques
Water
059QF0KO0R
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
13261Informations de copyright
© 2022. The Author(s).
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