Document Type

Article

Disciplines

Food and beverages

Publication Details

https://onlinelibrary.wiley.com/doi/full/10.1111/jfpe.14468

Sasikumar, R., Mangang, I. B., Vivek, K., & Jaiswal, A. K. (2023). Effect of ultrasound-assisted thin bed drying for retaining the quality of red bell pepper and compare the predictive ability of the mathematical model with artificial neural network. Journal of Food Process Engineering, e14468.

https://doi.org/10.1111/jfpe.14468

Abstract

Red bell peppers (Capsicum ann. L.) are low in calories and high in nutrients, including vitamins A and C. Various factors such as weight loss, senescence, and microbial influence affect their quality during storage. To address this, the present study aims to preserve and retain the quality of red bell peppers using ultrasound-assisted thin-bed drying. The results were analyzed using an Artificial Neural Network (ANN) for more accurate prediction of variables involved in the process. Variations in moisture ratio and moisture content during drying were calculated and predicted. The Mid. model provided satisfactory curve fitting at an air velocity of 1.5 m/s, with R2 = 0.9993, χ2 = 0.0002, and RMSE = 0.0134. The two-term and modified page models fit better with drying curves at air velocities of 2 and 2.5 m/s, with R2 = 0.9995, χ2 = 0.002, RMSE = 0.0016 and R2 = 0.9996, χ2 = 0.00003, RMSE = 0.00003, respectively. However, the trained standard backpropagation ANN algorithm demonstrated excellent predictive ability, outperforming the mathematical models with R2 = 0.9989 (training), MSE = 0.0001 (training), and R2 = 0.9996 (testing), MSE = 0.0002 (testing). Most importantly, the ultrasound-assisted drying process retains the essential nutrients in red bell peppers, including vitamin C, carotenoids, polyphenols, and flavonoids, across various conditions. The antioxidant potential, as measured by DPPH and FRAP assays, remains largely unchanged compared to untreated samples. However, ABTS activity shows a significant difference at an air velocity of 1.5 m/s and temperatures of 60 and 70°C compared to the control sample.

DOI

https://doi.org/10.1111/jfpe.14468

Funder

The research is funded by the Department of Biotechnology, Govt. of India to carry out the research work under the project (BT/PR41710/ NER/95/1850/2021).

Creative Commons License

Creative Commons Attribution-Share Alike 4.0 International License
This work is licensed under a Creative Commons Attribution-Share Alike 4.0 International License.

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