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Manifestation of neuro‐fuzzy simulation environment for prognostication of water absorption kinetics of soybean grains in thermo‐ultrasonication‐assisted soaking process
Author(s) -
Shafaei Seyed Mojtaba,
NourmohamadiMoghadami Arash,
Kamgar Saadat
Publication year - 2021
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.13680
Subject(s) - sonication , absorption of water , absorption (acoustics) , process (computing) , fuzzy logic , process engineering , biological system , computer science , materials science , chemical engineering , pulp and paper industry , environmental science , artificial intelligence , composite material , engineering , biology , operating system
Neuro‐fuzzy simulation of food engineering phenomena can be a supportive manner for integrated realization of compound trends of involved parameters. This article is aimed to manifest neuro‐fuzzy simulation environment for prognostication of water absorption kinetics of soybean grains in thermo‐ultrasonication‐assisted soaking process. The simulation environment was developed based on various types and numbers of input membership functions, defuzzification methods, types of output membership functions, and numbers of training cycles. Promising performance of the prominent environment guaranteed its reliability for prognostication of water absorption kinetics on the basis of numeral variables of soaking time and temperature (20, 30, 40, 50 and 60°C), and nominal variable of soaking strategy (thermic and ultrasonication [25 kHz and 360 W]). The simulation results divulged that applying both strategies of thermic and ultrasonication (thermo‐ultrasonication strategy) was more effective than individual strategy of thermic and ultrasonication in order to proliferate water absorption into the grains. However, contributory influence of the ultrasonication on water absorption was less apparent at higher soaking temperatures and it was more dominant, when soaking time augmented. Practical Applications It can be asserted that the neuro‐fuzzy simulation environment manifested and verified in this study can be practically utilized in oil extraction and seed priming process, and industrial production of some popular soybean food products (Soymilk, Okara, Tofu, Shoyu, Miso, and Natto).