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International Journal of Food Engineering

Editor-in-Chief: Chen, Xiao Dong

IMPACT FACTOR 2017: 0.923

CiteScore 2018: 1.02

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Volume 12, Issue 9


A Comparative Modeling Study of Quince Infrared Drying and Evaluation of Quality Parameters

Amin Ziaforoughi
  • Department of Mechanical Engineering, Faculty of Engineering, Ferdowsi University of Mashhad, P.O. Box: 91775–1111, Mashhad, Iran
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/ Ali Reza Yousefi
  • Corresponding author
  • Department of Chemical Engineering, Faculty of Engineering, University of Bonab, P.O. Box: 55517–61167, Bonab, Iran
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/ Seyed M.A. Razavi
  • Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), P.O. Box: 91775–1163, Mashhad, Iran
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Published Online: 2016-10-08 | DOI: https://doi.org/10.1515/ijfe-2016-0074


In this research, infrared drying of thin-layer quince slices with thickness of 5±0.24 mm was investigated at four levels of radiation power. The final temperatures of 50, 60, 70 and 80 °C were achieved by regulating the radiation power. A comparative study was performed among adaptive neuro-fuzzy inference system (ANFIS) and 10 well-known empirical models to predict the drying kinetics. The ANFIS modeling results showed an excellent prediction of moisture content value (R2=0.9998 and RMSE=0.0041). Among the empirical models, Midilli model fitted the experimental data well for the whole range of temperatures (R2=0.9987–0.9994 and RMSE=0.0068–0.0098). Effect of final drying temperature on the sample color, shrinkage, texture and rehydration ratio was also investigated. Analysis of variance of quality parameters showed that the final drying temperature had a significant effect on the color, shrinkage and texture (p < 0.05). The final drying temperature of 80 °C had a negative effect on the color, shrinkage and texture of samples.

Keywords: infrared drying; quince; mathematical modeling; ANFIS; quality parameter


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About the article

Published Online: 2016-10-08

Published in Print: 2016-11-01

Citation Information: International Journal of Food Engineering, Volume 12, Issue 9, Pages 901–910, ISSN (Online) 1556-3758, ISSN (Print) 2194-5764, DOI: https://doi.org/10.1515/ijfe-2016-0074.

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