Advanced Modeling Approaches for Quality Assessment of Papaya Leather Dried in IoT-Enabled IR-Assisted Refractance Window Dryer

IF 2.9 3区 农林科学 Q3 ENGINEERING, CHEMICAL Journal of Food Process Engineering Pub Date : 2025-02-25 DOI:10.1111/jfpe.70059
Harsh Dadhaneeya, Prabhat K. Nema, Sophia Chanu Warepam
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Abstract

The aim of this research is the comprehensive comparison of advanced modeling tools for predicting the quality parameters of IoT-enabled IR-assisted RW-dried papaya leather. The models used in the current research were “response surface methodology (RSM),” “artificial neural network (ANN),” “machine learning regression algorithms (MLRA),” and “adaptive neuro-fuzzy inference system (ANFIS).” This comprehensive compression could be differentiated based on the model's fitness and prediction capabilities. The fitness of the model was assessed using statistical metrics such as “root mean square error (RMSE),” “mean square error (MAE),” and “coefficient of determination (R2).” While the prediction capability was evaluated by using tactics like predicting error, predicting accuracy, chi-square, and associated p-values. The results indicated that both the RSM and MLRA models had substantial predictive capabilities and achieved a prediction accuracy of 98.992 and 97.169, respectively. This study concluded that the model's fitness was getting excellent in the Alpha ANN (R2 = 0.9943) and ANFIS (R2 = 0.9903) models. However, when evaluating the prediction capabilities, the RSM and MLRA models outperformed the others.

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物联网红外折射窗口干燥机干燥木瓜皮质量评估的先进建模方法
本研究的目的是全面比较先进的建模工具,以预测物联网红外辅助rw干燥木瓜皮革的质量参数。目前研究中使用的模型是“响应面方法(RSM)”、“人工神经网络(ANN)”、“机器学习回归算法(MLRA)”和“自适应神经模糊推理系统(ANFIS)”。这种综合压缩可以根据模型的适应度和预测能力来区分。采用“均方根误差(RMSE)”、“均方误差(MAE)”和“决定系数(R2)”等统计指标评估模型的适应度。而预测能力则通过使用预测误差、预测精度、卡方和相关p值等策略来评估。结果表明,RSM和MLRA模型均具有较强的预测能力,预测准确率分别为98.992和97.169。本研究得出,在Alpha ANN (R2 = 0.9943)和ANFIS (R2 = 0.9903)模型中,模型的适应度越来越好。然而,当评估预测能力时,RSM和MLRA模型优于其他模型。
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来源期刊
Journal of Food Process Engineering
Journal of Food Process Engineering 工程技术-工程:化工
CiteScore
5.70
自引率
10.00%
发文量
259
审稿时长
2 months
期刊介绍: This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.
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