{"title":"Analysis of Courie-GAB-Peleg Models and Neural Networks in Jelly Candy by Corn Starch: Drying Kinetic and Moisture Sorption Isotherms","authors":"Mohamad Efendi","doi":"10.1007/s11483-024-09887-x","DOIUrl":null,"url":null,"abstract":"<div><p>The drying and storage process in jelly candy present a significant challenges due to their impact on stability. This study investigates the drying kinetics and moisture sorption isotherms of jelly candy. The aim of the study focuses on comparing the effectiveness of conventional models (Courie-GAB-Peleg) and artificial neural networks (ANN) in analyzing the sorption behaviour of jelly candy, specifically when corn stract was added. In addition, the drying characteristics, shrinkage, and storage recommendations of jelly candies were also identified. The static gravimetric method uses a saturated solution of sulfuric acid with 13 (thirteen) different concentrations to condition the water activity (a<sub>w</sub>) in the range of 0.06–0.89 (25–35 °C). In addition, the oven drying processed at a temperature of 40–60 °C with an air speed of 3.6 m/s. The study results show that the final equilibrium moisture content (EMC) of drying has a range of 19.74%w.b-22.02%w.b, and the highest drying rate is 0.11%w.b/min-0.27%w.b/min. At the end of dryng, shrinkage of jelly candy is 22-33% compared to initial conditions. Based on the model accuracy test, it shows that the Peleg model was identified as the best model. The correlation between drying kinetic and moisture sorption was explained with storage recommendations and its recommendation for good jelly candy storage is 24.19%w.b. These storage recommendations were used to determine the appropriate stop of the drying process to minimize drying time.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 4","pages":"1134 - 1146"},"PeriodicalIF":3.2000,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11483-024-09887-x","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The drying and storage process in jelly candy present a significant challenges due to their impact on stability. This study investigates the drying kinetics and moisture sorption isotherms of jelly candy. The aim of the study focuses on comparing the effectiveness of conventional models (Courie-GAB-Peleg) and artificial neural networks (ANN) in analyzing the sorption behaviour of jelly candy, specifically when corn stract was added. In addition, the drying characteristics, shrinkage, and storage recommendations of jelly candies were also identified. The static gravimetric method uses a saturated solution of sulfuric acid with 13 (thirteen) different concentrations to condition the water activity (aw) in the range of 0.06–0.89 (25–35 °C). In addition, the oven drying processed at a temperature of 40–60 °C with an air speed of 3.6 m/s. The study results show that the final equilibrium moisture content (EMC) of drying has a range of 19.74%w.b-22.02%w.b, and the highest drying rate is 0.11%w.b/min-0.27%w.b/min. At the end of dryng, shrinkage of jelly candy is 22-33% compared to initial conditions. Based on the model accuracy test, it shows that the Peleg model was identified as the best model. The correlation between drying kinetic and moisture sorption was explained with storage recommendations and its recommendation for good jelly candy storage is 24.19%w.b. These storage recommendations were used to determine the appropriate stop of the drying process to minimize drying time.
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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