Predicting Moisture Content in Microcrystalline Cellulose During Fluidized Bed Drying Using Machine Learning Techniques

IF 2.9 3区 农林科学 Q3 ENGINEERING, CHEMICAL
Armando Zanone, Gustavo Zamboni do Carmo, Martin Ropke, Matheus Rafael Detlinger Penteriche, Raphael Marchetti Calciolari, Kaciane Andreola
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引用次数: 0

Abstract

This research aims to develop a nonintrusive method for predicting moisture content in a fluidized bed dryer using machine learning techniques. Data were collected from experiments using microcrystalline cellulose, with sensors measuring temperature and air relative humidity at various points in the drying process. The data were preprocessed, normalized, and used to train several machine learning models, including ridge regression, support vector machines (SVR), and random forest regressors. The ridge regression model emerged as the most effective, achieving a prediction accuracy of 96.5%. The study employed k-fold cross-validation to ensure model robustness and avoid overfitting. The results demonstrate the feasibility of using machine learning for real-time moisture prediction, significantly enhancing the efficiency and accuracy of the drying process. This approach eliminates the need for process interruption for moisture content measurement, thereby improving operational efficiency and product quality.

Abstract Image

利用机器学习技术预测流化床干燥过程中微晶纤维素的水分含量
本研究旨在利用机器学习技术开发一种非侵入式方法来预测流化床干燥机中的水分含量。实验数据是用微晶纤维素收集的,用传感器测量干燥过程中不同时刻的温度和空气相对湿度。这些数据经过预处理、归一化,并用于训练几种机器学习模型,包括脊回归、支持向量机(SVR)和随机森林回归。岭回归模型最有效,预测准确率为96.5%。研究采用k-fold交叉验证,以确保模型稳健性,避免过拟合。结果表明,利用机器学习进行实时水分预测是可行的,可以显著提高干燥过程的效率和准确性。这种方法消除了测量水分含量过程中断的需要,从而提高了操作效率和产品质量。
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来源期刊
Journal of Food Process Engineering
Journal of Food Process Engineering 工程技术-工程:化工
CiteScore
5.70
自引率
10.00%
发文量
259
审稿时长
2 months
期刊介绍: This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.
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