Superheated Steam Drying of Paneer Using Artificial Neural Network | A technique of drying food products with steam at low temperature and pressure

Shivmurti Srivastav (u. a.)

ISBN 10: 3848440873 / ISBN 13: 9783848440870

Published by LAP LAMBERT Academic Publishing, 2012

About this Item

Superheated Steam Drying of Paneer Using Artificial Neural Network | A technique of drying food products with steam at low temperature and pressure | Shivmurti Srivastav (u. a.) | Taschenbuch | 156 S. | Englisch | 2012 | LAP LAMBERT Academic Publishing | EAN 9783848440870 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.

Seller Inventory # 106511426

Bibliographic Details

• Title: Superheated Steam Drying of Paneer Using Artificial Neural Network | A technique of drying food products with steam at low temperature and pressure
• Publisher: LAP LAMBERT Academic Publishing
• Publication Date: 2012
• Language: English
• ISBN 10: 3848440873
• ISBN 13: 9783848440870
• Binding: Taschenbuch
• Condition: Neu
• Dimensions: 220W x 150H x 10D millimeters 220 millimeters width by 150 millimeters height by 10 millimeters depth
• Weight: 250 grams
• Seller catalogs:
  • Bücher

About this title

Synopsis

Paneer was dried at 62, 72, 82 degree Celsius and 10, 14 and 18 kPa respectively. Experiments were conducted at low pressure superheated steam and vacuum. Rehydration characteristics, Textural properties were evaluated to check the quality of paneer. Empirical models namely page’s, generalized exponential and logarithmic were fitted to drying data of moisture ratio. The model was selected on the basis of maximum coefficient of determination and standard deviation. Artificial Neural Network model was fitted in drying data. ANN modeling was done at hidden layers 1 and 2 and nine neurons. The optimal architecture was selected after calculation of mean relative error, standard deviation of mean relative error, percentage of relative mean square error and standard deviation of percentage of relative mean square error. The quality of paneer dried using superheated steam was better than that by vacuum drying. In general, with increase in temperature, rehydration ratio was decreased. Hardness, adhesiveness, gumminess and chewiness increased with increase in temperature and decreased with increase in pressure.Cohesiveness however decreased with increase in temperature and pressure.

About the Author

Dr. Shivmurti Srivastav obtained his M.Tech.and Ph.D in Process and Food Engineering. He has worked as Academic Associate at Indian Institute of Management, Ahmedabad and is presently working as Associate Professor at A. D. Patel Institute of Technology, Anand, Gujarat. He is a life member of ISAE, AFSTI(I,), ISTE and Associate member of IE(I).