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Paper Information

Journal:   IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL   WINTER 2016 , Volume 11 , Number 6; Page(s) 770 To 778.
 
Paper: 

USING ARTIFICIAL NEURAL NETWORKS TO PREDICT THERMAL CONDUCTIVITY OF PEAR JUICE

 
 
Author(s):  RAFTANI AMIRI Z.*, DARZI ARBABI H.
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, SARI AGRICULTURAL SCIENCES AND NATURAL RESOURCES UNIVERSITY, SARI, MAZANDARAN, IRAN
 
Abstract: 

Thermal conductivity is an important property of juices in the prediction of heat- and mass-transfer coefficients and in the design of heat- and mass-transfer equipment for the fruit juice industry. An artificial neural network (ANN) was developed to predict thermal conductivity of pear juice. Temperature and concentration were input variables. Thermal conductivity of juices was outputs. The optimal ANN model consisted 2 hidden layers with 5 neurons in first hidden layer and the second one has only one neuron. The ANN model was able to predict thermal conductivity values which closely matched the experimental values by providing lowest mean square error (R2=0.999) compared to conventional and multivariable regression models.
However this method also improves the problem of determining the hidden structure of the neural network layer by trial and error. It can be incorporated in heat transfer calculations during juices processing where temperature and concentration dependent thermal conductivity values are required.

 
Keyword(s): ARTIFICIAL NEURAL NETWORK, THERMAL CONDUCTIVITY, FRUIT JUICES, PEAR
 
 
References: 
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Citations: 
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+ Click to Cite.
APA: Copy

RAFTANI AMIRI, Z., & DARZI ARBABI, H. (2016). USING ARTIFICIAL NEURAL NETWORKS TO PREDICT THERMAL CONDUCTIVITY OF PEAR JUICE. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 11(6), 770-778. https://www.sid.ir/en/journal/ViewPaper.aspx?id=511579



Vancouver: Copy

RAFTANI AMIRI Z., DARZI ARBABI H.. USING ARTIFICIAL NEURAL NETWORKS TO PREDICT THERMAL CONDUCTIVITY OF PEAR JUICE. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL. 2016 [cited 2021July30];11(6):770-778. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=511579



IEEE: Copy

RAFTANI AMIRI, Z., DARZI ARBABI, H., 2016. USING ARTIFICIAL NEURAL NETWORKS TO PREDICT THERMAL CONDUCTIVITY OF PEAR JUICE. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, [online] 11(6), pp.770-778. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=511579.



 
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