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Received April 15, 2021
Accepted November 28, 2021
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Drying characteristics of thermally pre-treated Cobra 26 F1 tomato slabs and applicability of Gaussian process regression-based models for the prediction of experimental kinetic data
Oladayo Adeyi1†
Emmanuel Olusola Oke1
Abiola John Adeyi2 3
Bernard Iberzim Okolo1
Abayomi Olusegun Olalere4
John Adebayo Otolorin1
Ayomide Adeola5
Brown Dagogo5
Akinola David Ogunsola2 6
Sunday Oladunni7
1Department of Chemical Engineering, Michael Okpara University of Agriculture, PMB 7267, Umudike, Abia State, Nigeria 2Department of Mechanical Engineering, Ladoke Akintola University of Technology PMB 4000, Ogbomoso, Oyo State Nigeria 3Forest Research Institute of Nigeria, PMB 5054, Jericho Ibadan, Oyo State, Nigeria 4Analytical Biochemistry Research Centre (ABrC), Universiti Sains Malaysia (USM), 11800, Gelugor, Penang, Malaysia 5Department of Chemical Engineering, Landmark University, P.M.B 1001, Omu-Aran, Kwara State, Nigeria 6, Nigeria 7Department of Chemical Engineering, Ladoke Akintola University of Technology PMB 4000, Ogbomoso, Oyo State Nigeria
Korean Journal of Chemical Engineering, May 2022, 39(5), 1135-1145(11), 10.1007/s11814-021-1032-9
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Abstract
The drying characteristics of unblanched (UB), steam blanched (SB) and hot water blanched (WB) Cobra 26 F1 tomatoes were investigated at drying temperature of 40, 50, 60 and 70 ℃ and constant air velocity of 1.2m/s in a convective oven. Gaussian process regression (GPR)-based models defined with squared-exponential kernel (GPR-SE), rational quadratic kernel (GPR-RQ), Matern 5/2 kernel (GPR-M 5/2) and exponential kernel (GPR-Ex) were employed to model and predict experimental kinetic data of UB, SB and WB samples. Blanching and increased drying temperature reduced the drying time. The effective moisture diffusivity, activation energy, total and specific energy requirement for UB, SB and WB ranged between 3.6466 E -10 - 2.5526 E -09m2/s, 27.86-43.65 kJ/mol, 7.08-18.33kW-h and 1,069.12-2,768.80kW-h/kg, respectively. Increased drying temperature and pre-treatment reduced activation energy, total and specific energy requirements of Cobra 26 F1 tomatoes. Investigated GPR-based models were suitable for modelling and prediction of experimental kinetic data of Cobra 26 F1 tomatoes, GPR-M 5/2 was, however, marginally better. Hence, GPR-based models showed high suitability in handling multi-dimensional drying variables and can be used for developing robust controllers applicable in auto-monitoring and control of Cobra 26 F1 tomatoes industrial drying.
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References
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