توجه: محتویات این صفحه به صورت خودکار پردازش شده و مقاله‌های نویسندگانی با تشابه اسمی، همگی در بخش یکسان نمایش داده می‌شوند.
۱ANN model for effective diffusion coefficient of water loss in osmotic dehydration of geen bean
نویسنده(ها): ، ، ،
اطلاعات انتشار: هفتمین کنگره ملی مهندسی شیمی، سال
تعداد صفحات: ۸
The aim of this paper is to examine if artificial neural networks (ANNs) can predict effective diffusion coefficient (De) of water loss in cylindrical cut green beans at atmospheric pressure. Themost suitable algorithm with appropriate number of neurons in the hidden layer which provides the minimum error is found to be the Levenberg–Marquardt (LM) algorithm. ANN's results showed the best estimation performance for the prediction of De. The required data were collectedand after pre–treating was used for training of ANN. The performance of the best obtained network was checked by its generalization ability in predicting 20% of the unseen data and a network with tansig training algorithm was found as the best architecture. Excellent predictions with maximummean relative error (MRE) of 0.03, mean square error (MSE) of 9.66e–23, coefficient of determination (R2) of 0.98, and regression coefficient (R) of 0.99047 were observed. Among the various transfer function, tansig training algorithm was found as the best architecture<\div>

۲Simulation of Leaching of Starch from Potato in a Batch Extractor
نویسنده(ها): ،
اطلاعات انتشار: Iranian journal of chemical engineering، دوازدهم،شماره۲، Spring ۲۰۱۵، سال
تعداد صفحات: ۱۱
In this paper, extraction of starch and protein from potato during leaching in a batch extractor, using distilled water as the solvent, was investigated. The experiments were carried out by soaking bulk of infinite slab shape potato samples in distilled water in a temperature and agitation controlled batch extractor at the three temperatures of 30, 45 and 55ºC. A mathematical model was developed for prediction of mass transfer during the leaching process, by defining a partition factor (K) as the ratio of the concentration on the surface of the body to that in the bulk of solution. Diffusion coefficients of the solutes and moisture were obtained by fitting the experimental data of solute loss and moisture gain to the first six terms of the series solution of the mathematical model by using a non–linear regression analysis. The diffusivity values for starch, protein and moisture were evaluated between 0.27310–10 and 1.57710–10 m2\s, with adjustment parameter R2 values in the range of 0.941 to 0.986 and mean relative error (MRE) values between 0.092 and 0.356, respectively. Results showed that the proposed model could be used for explaining the diffusion of solutes and moisture into the potatoes, during the leaching process, with acceptable degree of goodness.
نمایش نتایج ۱ تا ۲ از میان ۲ نتیجه