scholarly journals Investigation of Physical Properties Changes of Kiwi Fruit during Different Loadings, Storage, and Modeling with Artificial Neural Network

2020 ◽  
Vol 20 (sup3) ◽  
pp. S1417-S1435 ◽  
Author(s):  
Mohammad Vahedi Torshizi ◽  
Mehdi Khojastehpour ◽  
Farhad Tabarsa ◽  
Amir Ghorbanzadeh ◽  
Ali Akbarzadeh
2017 ◽  
Vol 123 (4) ◽  
Author(s):  
Ahmed Jaafar Abed Al-Jabar ◽  
Mohammed Assi Ahmed Al-dujaili ◽  
Imad Ali Disher Al-hydary

2007 ◽  
Vol 26 (1) ◽  
pp. 132-144 ◽  
Author(s):  
M. Shafafi Zenoozian ◽  
S. Devahastin ◽  
M. A. Razavi ◽  
F. Shahidi ◽  
H. R. Poreza

Sensors ◽  
2021 ◽  
Vol 21 (6) ◽  
pp. 1989
Author(s):  
Wan-Soo Kim ◽  
Dae-Hyun Lee ◽  
Yong-Joo Kim ◽  
Yeon-Soo Kim ◽  
Seong-Un Park

The objective of this study was to develop a model to estimate the axle torque (AT) of a tractor using an artificial neural network (ANN) based on a relatively low-cost sensor. ANN has proven to be useful in the case of nonlinear analysis, and it can be applied to consider nonlinear variables such as soil characteristics, unlike studies that only consider tractor major parameters, thus model performance and its implementation can be extended to a wider range. In this study, ANN-based models were compared with multiple linear regression (MLR)-based models for performance verification. The main input data were tractor engine parameters, major tractor parameters, and soil physical properties. Data of soil physical properties (i.e., soil moisture content and cone index) and major tractor parameters (i.e., engine torque, engine speed, specific fuel consumption, travel speed, tillage depth, and slip ratio) were collected during a tractor field experiment in four Korean paddy fields. The collected soil physical properties and major tractor parameter data were used to estimate the AT of the tractor by the MLR- and ANN-based models: 250 data points were used for developing and training the model were used, the 50 remaining data points were used to test the model estimation. The AT estimated with the developed MLR- and ANN-based models showed agreement with actual measured AT, with the R2 value ranging from 0.825 to 0.851 and from 0.857 to 0.904, respectively. These results suggest that the developed models are reliable in estimating tractor AT, while the ANN-based model showed better performance than the MLR-based model. This study can provide useful results as a simple method using ANNs based on relatively inexpensive sensors that can replace the existing complex tractor AT measurement method is emphasized.


2021 ◽  
Vol 25 (2) ◽  
pp. 253-260
Author(s):  
James Abiodun Adeyanju ◽  
John Oluranti Olajide ◽  
Emmanuel Olusola Oke ◽  
Jelili Babatunde Hussein ◽  
Chiamaka Jane Ude

Abstract This study uses artificial neural network (ANN) to predict the thermo-physical properties of deep-fat frying plantain chips (ipekere). The frying was conducted with temperature and time ranged of 150 to 190 °C and 2 to 4 minutes using factorial design. The result revealed that specific heat was most influenced by temperature and time with the value 2.002 kJ/kg°C at 150 °C and 2.5 minutes. The density ranged from 0.997 – 1.005 kg/m3 while thermal diffusivity and conductivity were least affected with 0.192 x 10−6 m2/s and 0.332 W/m°C respectively at 190 °C and 4 minutes. The ANN architecture was developed using Levenberg–Marquardt (TRAINLM) and Feed-forward back propagation algorithm. The experimentation based on the ANN model produced a desirable prediction of the thermo-physical properties through the application of diverse amount of neutrons in the hidden layer. The predictive experimentation of the computational model with R2 ≥ 0.7901 and MSE ≤ 0.1125 does not only show the validity in anticipating the thermo-physical properties, it also indicates the capability of the model to identify a relevant association between frying time, frying temperatures and thermo-physical properties. Hence, to avoid a time consuming and expensive experimental tests, the developed model in this study is efficient in prediction of the thermo-physical properties of deep-fat frying plantain chips.


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