Thermophysical properties are important in design, simulation, optimization, and control of food processing. Its prediction is very important but theoretical basis is difficult and empirical models were commonly used. In this work, the modeling of neural networks was applied as an alternative to predict density, thermal conductivity and thermal diffusivity from the temperature and moisture content of jackfruit, genipap and umbu. Data sets from literature were used, combined and individually, to obtain four networks. Supervised multilayer perceptron networks were developed, using the back-propagation algorithm. Several configurations of artificial neural networks (ANNs) were evaluated with one or two hidden layers and a maximum of 21 and 12 neurons in each one, respectively. Data sets were divided to learning (60%) and verification (40%) steps. Best ANNs were chosen based on correlation coefficient and root mean square errors (RMSE), and compared with polynomial models using average absolute deviations (AADs). From total disposable data set, the best ANN developed presents one hidden layer with 15 neurons and shows the same predictive ability of ANNs created from individual fruits data sets, presenting close RMSE and correlation coefficient. The ANNs developed presents AADs near to polynomial models and appers as alternative to conventional modeling. Results indicate that the ANN created from total data set can replace nine polynomial models to predict the thermophysical properties of jackfruit, genipap and umbu pulps.
Thermophysical properties prediction of brown seaweed (Saccharina latissima) using artificial neural networks (ANNs) and empirical models
