Adequacy assessment of neuro‐fuzzy simulation system for characterization of hydration kinetics of sesame seeds subjected to thermic and ultrasonication schemes

• Published in: Journal of food processing and preservation 2021-05, Vol.45 (5), p.n/a
• Main Authors: Shafaei, Seyed Mojtaba, Nourmohamadi‐Moghadami, Arash, Kamgar, Saadat
• Format: Article
• Language: English
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.15449

Neuro‐fuzzy simulation of food engineering phenomena can be a supportive manner for integrated realization of compound trends of involved parameters. This paper is aimed to develop neuro‐fuzzy simulation system for characterization of hydration kinetics of sesame seeds subjected to thermic and ultrasonication schemes. The simulation system was developed based on various types and numbers of input membership functions, defuzzification methods, types of output membership functions, and numbers of training cycles. Promising performance of prominent system guaranteed its reliability for characterization of hydration kinetics on the basis of numeral variables of soaking time and temperature (20, 30, 40, 50 and 60°C) and nominal variable of soaking scheme (thermic and ultrasonication [25 kHz and 360 W]). The simulation results divulged that applying both schemes of thermic and ultrasonication (thermo‐ultrasonication scheme) was more effective than individual scheme of thermic and ultrasonication in order to proliferate water absorption into the grains. However, contributory influence of the ultrasonication on water absorption was less apparent at higher soaking temperatures, and it was more dominant, when soaking time augmented. Practical applications It can be asserted that the neuro‐fuzzy simulation system developed and verified in this study can be practically utilized in sesame oil extraction process and industrial production of popular sesame snack food kwon as sesame paste (Tahini).