Acta Scientiarum Polonorum Technologia Alimentaria

Background. Drying of terebinth fruit was conducted to provide microbiological stability, reduce product deterioration due to chemical reactions, facilitate storage and lower transportation costs. Because terebinth fruit is susceptible to heat, the selection of a suitable drying technology is a challenging task. Artifi cial neural networks (ANNs) are used as a nonlinear mapping structures for modelling and prediction of some physical and drying properties of terebinth fruit.
Material and methods. Drying characteristics of terebinth fruit with an initial moisture content of 1.16 (d.b.) was studied in an infrared fl uidized bed dryer. Different levels of air temperatures (40, 55 and 70°C), air velocities (0.93, 1.76 and 2.6 m/s) and infrared (IR) radiation powers (500, 1000 and 1500 W) were applied. In the present study, the application of Artifi cial Neural Network (ANN) for predicting the drying moisture diffusivity, energy consumption, shrinkage, drying rate and moisture ratio (output parameter for ANN modelling) was investigated. Air temperature, air velocity, IR radiation and drying time were considered as input parameters.
Results. The results revealed that to predict drying rate and moisture ratio a network with the TANSIG-LOGSIG-TANSIG transfer function and Levenberg-Marquardt (LM) training algorithm made the most accurate predictions for the terebinth fruit drying. The best results for ANN at predications were R2 = 0.9678 for drying rate, R2 = 0.9945 for moisture ratio, R2 = 0.9857 for moisture diffusivity and R2 = 0.9893 for energy consumption.
Conclusion. Results indicated that artifi cial neural network can be used as an alternative approach for modelling and predicting of terebinth fruit drying parameters with high correlation. Also ANN can be used in optimization of the process.