Soft computing modelling of moisture sorption isotherms of milk-foxtail millet powder and determination of thermodynamic properties

Moisture sorption isotherms of spray-dried milk-foxtail millet powder were determined at 10, 25 and 40 °C. Sorption data was fitted using classical and soft-computing approaches. The isotherms were of type II, and equilibrium moisture content (EMC) was temperature dependent. The BET monolayer moistu...

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Bibliographic Details
Published in:Journal of food science and technology 2016-06, Vol.53 (6), p.2705-2714
Main Authors: Simha, H. V. Vikram, Pushpadass, Heartwin A., Franklin, Magdaline Eljeeva Emerald, Kumar, P. Arun, Manimala, K.
Format: Article
Language:English
Subjects:
Analysis
Cereals
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Dietary minerals
Entropy
Enzymes
Food
Food Science
Injection molding
Isotherms
Milk
Millet
Moisture content
Neural networks
Nutrition
Original
Original Article
Sorption
Studies
Temperature
Thermodynamics
Weaning
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Summary:Moisture sorption isotherms of spray-dried milk-foxtail millet powder were determined at 10, 25 and 40 °C. Sorption data was fitted using classical and soft-computing approaches. The isotherms were of type II, and equilibrium moisture content (EMC) was temperature dependent. The BET monolayer moisture content decreased from 3.30 to 2.67 % as temperature increased from 10 to 40 °C. Amongst the classical models, Ferro-Fontan gave the best fit of EMC-a w data. However, the Sugeno-type adaptive neuro-fuzzy inference system (ANFIS) with generalized bell-shaped membership function performed better than artificial neural network and classical models with RMSE as low as 0.0099. The isosteric heat of sorption decreased from 150.32 kJ mol −1 at 1 % moisture content to 44.11 kJ mol −1 at 15 % moisture. The enthalpy-entropy compensation theory was validated, and the isokinetic and harmonic mean temperatures were determined as 333.1 and 297.5 K, respectively.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-016-2242-8