Hao Wengang , Wang Xiyu , Ma Jiajie , Gong Ping , Wang Lei
{"title":"Operation prediction of open sun drying based on mathematical-physical model, drying kinetics and machine learning","authors":"Hao Wengang , Wang Xiyu , Ma Jiajie , Gong Ping , Wang Lei","doi":"10.1016/j.ifset.2024.103836","DOIUrl":null,"url":null,"abstract":"<div><div>In order to determine the moisture ratio of dried material whether the storage requirements are met, it was crucial to find an accurate prediction and convenient method in the open sun drying process. Therefore, the mathematical-physical model, drying dynamics model and machine learning methods were employed and compared in this study. The machine learning methods were first applied to predict the moisture ratio change of sweet potato during open sun drying. A large number of sweet potatoes drying experiments were carried out under open sun drying for theoretical analysis. The results shown that the drying kinetic model of sweet potato was also different under different drying climate conditions. The heat and mass transfer model of sweet potato was established and validated with R<sup>2</sup> 0.8990 and RMSE 0.0826. Different optimal machine learning prediction methods have be selected based on statistical metrics. Finaly, the machine learning prediction method was considered to be superior to the mathematical-physical model and the drying kinetic model in predicting moisture ratio. The results of this study can be analogized to drying process control of other agricultural products in the future.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103836"},"PeriodicalIF":6.3000,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Innovative Food Science & Emerging Technologies","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1466856424002753","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
In order to determine the moisture ratio of dried material whether the storage requirements are met, it was crucial to find an accurate prediction and convenient method in the open sun drying process. Therefore, the mathematical-physical model, drying dynamics model and machine learning methods were employed and compared in this study. The machine learning methods were first applied to predict the moisture ratio change of sweet potato during open sun drying. A large number of sweet potatoes drying experiments were carried out under open sun drying for theoretical analysis. The results shown that the drying kinetic model of sweet potato was also different under different drying climate conditions. The heat and mass transfer model of sweet potato was established and validated with R2 0.8990 and RMSE 0.0826. Different optimal machine learning prediction methods have be selected based on statistical metrics. Finaly, the machine learning prediction method was considered to be superior to the mathematical-physical model and the drying kinetic model in predicting moisture ratio. The results of this study can be analogized to drying process control of other agricultural products in the future.
期刊介绍:
Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.