Harsh Dadhaneeya, Prabhat K. Nema, Sophia Chanu Warepam
{"title":"物联网红外折射窗口干燥机干燥木瓜皮质量评估的先进建模方法","authors":"Harsh Dadhaneeya, Prabhat K. Nema, Sophia Chanu Warepam","doi":"10.1111/jfpe.70059","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>The aim of this research is the comprehensive comparison of advanced modeling tools for predicting the quality parameters of IoT-enabled IR-assisted RW-dried papaya leather. The models used in the current research were “response surface methodology (RSM),” “artificial neural network (ANN),” “machine learning regression algorithms (MLRA),” and “adaptive neuro-fuzzy inference system (ANFIS).” This comprehensive compression could be differentiated based on the model's fitness and prediction capabilities. The fitness of the model was assessed using statistical metrics such as “root mean square error (RMSE),” “mean square error (MAE),” and “coefficient of determination (<i>R</i><sup>2</sup>).” While the prediction capability was evaluated by using tactics like predicting error, predicting accuracy, chi-square, and associated <i>p</i>-values. The results indicated that both the RSM and MLRA models had substantial predictive capabilities and achieved a prediction accuracy of 98.992 and 97.169, respectively. This study concluded that the model's fitness was getting excellent in the Alpha ANN (<i>R</i><sup>2</sup> = 0.9943) and ANFIS (<i>R</i><sup>2</sup> = 0.9903) models. However, when evaluating the prediction capabilities, the RSM and MLRA models outperformed the others.</p>\n </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 2","pages":""},"PeriodicalIF":2.7000,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Advanced Modeling Approaches for Quality Assessment of Papaya Leather Dried in IoT-Enabled IR-Assisted Refractance Window Dryer\",\"authors\":\"Harsh Dadhaneeya, Prabhat K. Nema, Sophia Chanu Warepam\",\"doi\":\"10.1111/jfpe.70059\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n <p>The aim of this research is the comprehensive comparison of advanced modeling tools for predicting the quality parameters of IoT-enabled IR-assisted RW-dried papaya leather. The models used in the current research were “response surface methodology (RSM),” “artificial neural network (ANN),” “machine learning regression algorithms (MLRA),” and “adaptive neuro-fuzzy inference system (ANFIS).” This comprehensive compression could be differentiated based on the model's fitness and prediction capabilities. The fitness of the model was assessed using statistical metrics such as “root mean square error (RMSE),” “mean square error (MAE),” and “coefficient of determination (<i>R</i><sup>2</sup>).” While the prediction capability was evaluated by using tactics like predicting error, predicting accuracy, chi-square, and associated <i>p</i>-values. The results indicated that both the RSM and MLRA models had substantial predictive capabilities and achieved a prediction accuracy of 98.992 and 97.169, respectively. This study concluded that the model's fitness was getting excellent in the Alpha ANN (<i>R</i><sup>2</sup> = 0.9943) and ANFIS (<i>R</i><sup>2</sup> = 0.9903) models. However, when evaluating the prediction capabilities, the RSM and MLRA models outperformed the others.</p>\\n </div>\",\"PeriodicalId\":15932,\"journal\":{\"name\":\"Journal of Food Process Engineering\",\"volume\":\"48 2\",\"pages\":\"\"},\"PeriodicalIF\":2.7000,\"publicationDate\":\"2025-02-25\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Process Engineering\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/jfpe.70059\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"ENGINEERING, CHEMICAL\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Process Engineering","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/jfpe.70059","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"ENGINEERING, CHEMICAL","Score":null,"Total":0}
Advanced Modeling Approaches for Quality Assessment of Papaya Leather Dried in IoT-Enabled IR-Assisted Refractance Window Dryer
The aim of this research is the comprehensive comparison of advanced modeling tools for predicting the quality parameters of IoT-enabled IR-assisted RW-dried papaya leather. The models used in the current research were “response surface methodology (RSM),” “artificial neural network (ANN),” “machine learning regression algorithms (MLRA),” and “adaptive neuro-fuzzy inference system (ANFIS).” This comprehensive compression could be differentiated based on the model's fitness and prediction capabilities. The fitness of the model was assessed using statistical metrics such as “root mean square error (RMSE),” “mean square error (MAE),” and “coefficient of determination (R2).” While the prediction capability was evaluated by using tactics like predicting error, predicting accuracy, chi-square, and associated p-values. The results indicated that both the RSM and MLRA models had substantial predictive capabilities and achieved a prediction accuracy of 98.992 and 97.169, respectively. This study concluded that the model's fitness was getting excellent in the Alpha ANN (R2 = 0.9943) and ANFIS (R2 = 0.9903) models. However, when evaluating the prediction capabilities, the RSM and MLRA models outperformed the others.
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.