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Osmotic Drying Rate Estimation for Dehydration of Beetroot Slices using Artificial Neural Network

by Shekhar Pandharipande, Bhushan Bele
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International Journal of Computer Applications
Foundation of Computer Science (FCS), NY, USA
Volume 81 - Number 4
Year of Publication: 2013
Authors: Shekhar Pandharipande, Bhushan Bele
10.5120/14001-2040

Shekhar Pandharipande, Bhushan Bele . Osmotic Drying Rate Estimation for Dehydration of Beetroot Slices using Artificial Neural Network. International Journal of Computer Applications. 81, 4 ( November 2013), 29-33. DOI=10.5120/14001-2040

@article{ 10.5120/14001-2040,
author = { Shekhar Pandharipande, Bhushan Bele },
title = { Osmotic Drying Rate Estimation for Dehydration of Beetroot Slices using Artificial Neural Network },
journal = { International Journal of Computer Applications },
issue_date = { November 2013 },
volume = { 81 },
number = { 4 },
month = { November },
year = { 2013 },
issn = { 0975-8887 },
pages = { 29-33 },
numpages = {9},
url = { https://ijcaonline.org/archives/volume81/number4/14001-2040/ },
doi = { 10.5120/14001-2040 },
publisher = {Foundation of Computer Science (FCS), NY, USA},
address = {New York, USA}
}
%0 Journal Article
%1 2024-02-06T21:55:12.097220+05:30
%A Shekhar Pandharipande
%A Bhushan Bele
%T Osmotic Drying Rate Estimation for Dehydration of Beetroot Slices using Artificial Neural Network
%J International Journal of Computer Applications
%@ 0975-8887
%V 81
%N 4
%P 29-33
%D 2013
%I Foundation of Computer Science (FCS), NY, USA
Abstract

Osmotic dehydration can be viewed as an alternative method for drying of food materials with advantages of retention of gloss, texture & colour of dried products. Artificial neural network is emerging as a modeling tool for complex operations involving non linear multivariable relationships. The present work is aimed at estimation of the osmotic drying rates & weight reduction of beetroot slices as a function of concentration of sodium chloride, time & temperature using artificial neural network. Based on the observations, results & discussion, it can be said that, beetroot slices can be partially dewatered by osmotic dehydration in salt solution and percent weight loss is from 10 to 29 % depending upon the operating parameters. It can be concluded that the present work has successfully demonstrated the potential of ANN in modeling of osmotic dehydration of beetroot slices with high accuracy.

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Index Terms

Computer Science
Information Sciences

Keywords

Osmotic dehydration Artificial neural network modeling Beetroot slices

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