DESORPTION ISOTHERM MODELLING OF BLACK TEA USING ARTIFICIAL NEURAL NETWORKS |
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| Authors: | P. C. Panchariya D. Popovic A. L. Sharma |
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| Affiliation: |
a Central Electronics Engineering Research Institute, Pilani, India
b Institute of Automation Techniques, University of Bremen, Bremen, Germany
c Institute of Instrumentation, Devi Ahilya University, Indore, India |
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| Abstract: | Neural network approach was selected for the modelling of desorption isotherms of black tea and a neural network model trained using Levenberg-Marquardt algorithm. The trained network was used for studying the influence of randomised training data of temperature in the range of 25-80°C and the water activity range of 0.10-0.90 and different number of hidden neurons. The obtained results, compared with the results already obtained with the well known phenomenological GAB model, already tested by the authors [9], have proven to be better. |
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| Keywords: | Back-propagation Desorption isotherm Mathematical modelling Regression analysis |
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