Open Access

ARTICLE

Predicting Drying Performance of Osmotically Treated Heat Sensitive Products Using Artificial Intelligence

by S. M. Atiqure Rahman^1,*, Hegazy Rezk^2,3, Mohammad Ali Abdelkareem^1,4, M. Enamul Hoque⁵, Tariq Mahbub⁶, Sheikh Khaleduzzaman Shah⁷, Ahmed M. Nassef^2,8

1 Department of Sustainable and Renewable Energy Engineering, University of Sharjah, Sharjah, UAE
2 College of Engineering at Wadi Addawaser, Prince Sattam Bin Abdulaziz University, 11911, Al-Kharj, Saudi Arabia
3 Electrical Engineering Department, Faculty of Engineering, Minia University, 61517, Minia, Egypt
4 Chemical Engineering Department, Faculty of Engineering, Minia University, 61517, Minia, Egypt
5 Department of Biomedical Engineering, Military Institute of Science and Technology, Dhaka, Bangladesh
6 Department of Mechanical Engineering, Military Institute of Science and Technology, Dhaka, Bangladesh
7 Department of Infrastructure Engineering, Melbourne School of Engineering, The University of Melbourne, Australia
8 Computers and Automatic Control Engineering Department, Faculty of Engineering, Tanta University, Egypt

* Corresponding Author: S. M. Atiqure Rahman. Email:

(This article belongs to the Special Issue: Emerging Computational Intelligence Technologies for Software Engineering: Paradigms, Principles and Applications)

Computers, Materials & Continua 2021, 67(3), 3143-3160. https://doi.org/10.32604/cmc.2021.015048

Received 04 November 2020; Accepted 05 December 2020; Issue published 01 March 2021

Abstract

The main goal of this research is to develop and apply a robust Artificial Neural Networks (ANNs) model for predicting the characteristics of the osmotically drying treated potato and apple samples as a model heat-sensitive product in vacuum contact dryer. Concentrated salt and sugar solutions were used as the osmotic solutions at 27C. Series of experiments were performed at various temperatures of 35C, 40C, and 55C for conduction heat input under vacuum ( −760 mm Hg) condition. Some experiments were also performed in a pure vacuum without heat addition. Dimensionless moisture content (DMC), effective moisture diffusivity, and mass flux were considered as the performance parameters in this study. Results revealed that the osmotic dehydration using a concentrated sugar solution shows a higher reduction in the initial moisture loss of 19.87% compared to 5.3% in the salt solution. Furthermore, a significant enhancement of drying performance of about 27% in DMC was observed for both samples at vacuum and 40C compared to pure vacuum drying conditions. Using the experimental data, a robust artificial neural network (ANN) was proposed to describe the osmotic dehydration’s behavior on the drying process. The ANN model outputs are the dimensionless moisture contents (DMC), the diffusivity, and the mass flux. Whereas the ANN inputs were the drying time, the percent of sugar solution, and the percent of salt solution. For the ANN apple’s model, the minimum root mean square error (RMSE) values were 0.0261, 0.0349 and 0.0406, for DMC, diffusivity, and mass flux, respectively. Whereas the best correlation coefficients of the above three parameters’ determination values were 0.9909, 0.9867 and 0.9744, respectively. For the ANN potato’s model, the minimum RMSE values were 0.0124, 0.0140 and 0.0333, for DMC, diffusivity, and mass flux, respectively. And the best correlation coefficients of the parameters’ values were found 0.9969, 0.9968 and 0.9736, respectively. Accordingly, the ANN model’s prediction has a perfect agreement with the experimental dataset, which confirmed the ANN model’s accuracy.

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