Analysis of Courie-GAB-Peleg Models and Neural Networks in Jelly Candy by Corn Starch: Drying Kinetic and Moisture Sorption Isotherms

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2024-09-13 DOI:10.1007/s11483-024-09887-x

Mohamad Efendi

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Abstract

The drying and storage process in jelly candy present a significant challenges due to their impact on stability. This study investigates the drying kinetics and moisture sorption isotherms of jelly candy. The aim of the study focuses on comparing the effectiveness of conventional models (Courie-GAB-Peleg) and artificial neural networks (ANN) in analyzing the sorption behaviour of jelly candy, specifically when corn stract was added. In addition, the drying characteristics, shrinkage, and storage recommendations of jelly candies were also identified. The static gravimetric method uses a saturated solution of sulfuric acid with 13 (thirteen) different concentrations to condition the water activity (a_w) in the range of 0.06–0.89 (25–35 °C). In addition, the oven drying processed at a temperature of 40–60 °C with an air speed of 3.6 m/s. The study results show that the final equilibrium moisture content (EMC) of drying has a range of 19.74%w.b-22.02%w.b, and the highest drying rate is 0.11%w.b/min-0.27%w.b/min. At the end of dryng, shrinkage of jelly candy is 22-33% compared to initial conditions. Based on the model accuracy test, it shows that the Peleg model was identified as the best model. The correlation between drying kinetic and moisture sorption was explained with storage recommendations and its recommendation for good jelly candy storage is 24.19%w.b. These storage recommendations were used to determine the appropriate stop of the drying process to minimize drying time.

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玉米淀粉在果冻糖果中的 Courie-GAB-Peleg 模型和神经网络分析：干燥动力学和水分吸附等温线

果冻糖的干燥和储存过程会影响其稳定性，因此是一项重大挑战。本研究探讨了果冻糖的干燥动力学和水分吸附等温线。研究的目的主要是比较传统模型（Courie-GAB-Peleg）和人工神经网络（ANN）在分析果冻糖吸附行为方面的有效性，特别是在添加玉米渣的情况下。此外，还确定了果冻糖的干燥特性、收缩率和储存建议。静态重量法使用 13 种不同浓度的饱和硫酸溶液来调节 0.06-0.89 (25-35 °C) 范围内的水活度 (aw)。此外，烘箱干燥处理的温度为 40-60℃，风速为 3.6 米/秒。研究结果表明，干燥的最终平衡含水量（EMC）范围为 19.74%w.b-22.02%w.b，最高干燥速率为 0.11%w.b/min-0.27%w.b/min。在干燥结束时，果冻糖的收缩率比初始条件下降低了 22-33%。根据模型准确性测试，Peleg 模型被确定为最佳模型。干燥动力学和吸湿性之间的相关性用贮藏建议来解释，其对果冻糖良好贮藏的建议是 24.19%w.b。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.