Artificial Neural Network (ANN) Modeling of Plasma and Ultrasound-assisted Air Drying of Cumin Seeds

In this study, the air drying of cumin seeds was boosted by cold plasma pre-treatment (CPt) followed by high-power ultrasound waves (USp). To examine the impact of included effects, different CP exposure times (0, 15, and 30 s), sonication powers (0, 60, 120, and 180 W), and drying air temperatures (30, 35, and 40 ºC) were selected as input variables. A series of well-designed experiments were conducted to evaluate drying time, effective moisture diffusivity, and energy consumption, as well as color change and rupture force of dried seeds for each drying program. Numerical investigations can effectively bypass the challenges associated with experimental analysis. Therefore, the wavelet-based neural network (WNN), the multilayer perceptron neural network (MLPNN), and the radial-basis function neural network (RBFNN), as three well-known artificial neural networks models, were used to map the inputs and output data and the results were compared with the Multiple Quadratic Regression (MQR) analysis. According to the results, the WNN model with an average correlation coefficient of R2 > 0.92 for the train data set, and R2 > 0.83 for the test data set provided the most beneficial tool for evaluating the drying process of cumin seeds.

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Publication Details

Journal
SHILAP Revista de lepidopterología
Published
2025-03-01
DOI
https://doi.org/10.22067/jam.2024.85744.1209
Primary Topic
Food Drying and Modeling
Type
article
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article

Artificial Neural Network (ANN) Modeling of Plasma and Ultrasound-assisted Air Drying of Cumin Seeds

SHILAP Revista de lepidopterología
Food Drying and Modeling
article

Artificial Neural Network (ANN) Modeling of Plasma and Ultrasound-assisted Air Drying of Cumin Seeds

article en

Abstract

In this study, the air drying of cumin seeds was boosted by cold plasma pre-treatment (CPt) followed by high-power ultrasound waves (USp). To examine the impact of included effects, different CP exposure times (0, 15, and 30 s), sonication powers (0, 60, 120, and 180 W), and drying air temperatures (30, 35, and 40 ºC) were selected as input variables. A series of well-designed experiments were conducted to evaluate drying time, effective moisture diffusivity, and energy consumption, as well as color change and rupture force of dried seeds for each drying program. Numerical investigations can effectively bypass the challenges associated with experimental analysis. Therefore, the wavelet-based neural network (WNN), the multilayer perceptron neural network (MLPNN), and the radial-basis function neural network (RBFNN), as three well-known artificial neural networks models, were used to map the inputs and output data and the results were compared with the Multiple Quadratic Regression (MQR) analysis. According to the results, the WNN model with an average correlation coefficient of R2 > 0.92 for the train data set, and R2 > 0.83 for the test data set provided the most beneficial tool for evaluating the drying process of cumin seeds.

SHILAP Revista de lepidopterología
University of Jiroft (IR), Shiraz University (IR)
Affordable and clean energy
Openalex Percentile: Top 47%
Food Drying and Modeling
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