Paper Information

Title: 

SIMULATION OF MOISTURE LOSS DURING FRYING OF POTATO UNDER VACUUM

Type: PAPER
Author(s): RAFIEI NAZARI ROSHANAK,ARABAMERI MAJID,AHMADI BONAKDAR HANIEH
 
 
 
Name of Seminar: NATIONAL VACUUM CONFERENCE IRAN
Type of Seminar:  CONFERENCE
Sponsor:  PAZHOHESHKADE OLOM VA SANAYE GHAZAEE
Date:  2012Volume 5
 
 
Abstract: 

VACUUM FRYING PROCESS IS A GOOD WAY TO PROVIDE BETTER QUALITY CHIPS. IN THIS PAPER WE CONTROL PROCESS PARAMETERS AND FINAL PRODUCT, USING THE ARTIFICIAL NEURAL NETWORKS (ANN) TO IMPROVE VACUUM FRYING. FOOD ENGINEERS CONCERN INCREASE OR DECREASE IN THE PRODUCTION PROCESS PARAMETERS OF CHIPS. IN THIS STUDY, THE MODELING PROCESS IS OBTAINED BY EXPERIMENTAL DATA AT THREE TEMPERATURES 118, 132 AND 144O C AND VACUUM PRESSURES 16.6 KP, 9.89 KP AND 3.12 KP TO FRY POTATOES AND CHIPS. THE RESULTS SUGGEST A STRONG MODEL TO PREDICT OUTPUTS OF THE SYSTEM. ARTIFICIAL NEURAL NETWORK IS USED TO OPTIMIZE THE VACUUM FRYING CONDITIONS TO OBTAIN THE BEST QUALITY.

 
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