{"title":"Mathematical and ANN Modelling for Convective Drying of Spanish Cherry Seeds: Bioactive Degradation, Energy Efficiency, and Mass Transfer Evaluation","authors":"Prashant Kumar Srivastava, Nandan Sit","doi":"10.1007/s11483-024-09898-8","DOIUrl":null,"url":null,"abstract":"<div><p>The seed of the Spanish cherry (<i>Mimusops elengi</i>) possesses notable nutritional and medicinal properties. The convective drying method is employed to investigate the drying properties of the seeds using mathematical and Artificial Neural Networks (ANN) models. This study also determines Mass Transfer (MT) parameters and Specific Energy Consumption (SEC) at drying temperatures of 50, 60, 70, and 80 °C and assesses the influence of these temperatures on biochemical parameters. All five mathematical models, namely, Newton, Logarithmic, Page, Henderson and Pabis, Midilli and Kucuk, and the ANN model, exhibit a high degree of accuracy in their fit. The ANN model surpasses all empirical models in predicting drying behaviour across all drying temperatures, with the highest correlation coefficient of 0.9987 and the lowest root mean square error value of 0.01364. Moisture diffusivity and the convective mass transfer coefficient were found ranged from 4.46 × 10<sup>–9</sup> to 10.2 × 10<sup>–9</sup> m<sup>2</sup>/s and 8.9 × 10<sup>–7</sup> to 25.3 × 10<sup>–7</sup> m/s, respectively, at drying temperatures of 50 to 80 °C. The SEC were found 354.21 to 185.42 kWh/kg, respectively, at 50 to 80 °C drying temperatures. A degradation kinetic study evaluated the impact of drying temperature on bioactive compounds, including Total Phenolic Content (TPC), Total Flavonoid Content (TFC), and antioxidant activity. The degradation rate was found higher for TPC compared to antioxidant activity and TFC at different drying temperatures. This study will help facilitate a unified strategy for researchers and local farmers to develop technologies and processing techniques that utilize the enormous potential of this fruit seed.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8000,"publicationDate":"2024-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11483-024-09898-8","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The seed of the Spanish cherry (Mimusops elengi) possesses notable nutritional and medicinal properties. The convective drying method is employed to investigate the drying properties of the seeds using mathematical and Artificial Neural Networks (ANN) models. This study also determines Mass Transfer (MT) parameters and Specific Energy Consumption (SEC) at drying temperatures of 50, 60, 70, and 80 °C and assesses the influence of these temperatures on biochemical parameters. All five mathematical models, namely, Newton, Logarithmic, Page, Henderson and Pabis, Midilli and Kucuk, and the ANN model, exhibit a high degree of accuracy in their fit. The ANN model surpasses all empirical models in predicting drying behaviour across all drying temperatures, with the highest correlation coefficient of 0.9987 and the lowest root mean square error value of 0.01364. Moisture diffusivity and the convective mass transfer coefficient were found ranged from 4.46 × 10–9 to 10.2 × 10–9 m2/s and 8.9 × 10–7 to 25.3 × 10–7 m/s, respectively, at drying temperatures of 50 to 80 °C. The SEC were found 354.21 to 185.42 kWh/kg, respectively, at 50 to 80 °C drying temperatures. A degradation kinetic study evaluated the impact of drying temperature on bioactive compounds, including Total Phenolic Content (TPC), Total Flavonoid Content (TFC), and antioxidant activity. The degradation rate was found higher for TPC compared to antioxidant activity and TFC at different drying temperatures. This study will help facilitate a unified strategy for researchers and local farmers to develop technologies and processing techniques that utilize the enormous potential of this fruit seed.
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.
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