Optimization of Vacuum Frying Process for Sweet Potato Chip Manufacturing Using Response Surface Methodology and Artificial Neural Network Model
Abstract The purpose of this study was to optimize product yield and quality of the sweet potato chip manufacturing process in a pilot-scale industrial fryer using vacuum frying (VF) technology, response surface methodology (RSM), and artificial neural network (ANN) model. The variables, osmotic deh...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Kim, Da-Song [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2023 |
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| Schlagwörter: |
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| Anmerkung: |
© The Korean Society for Biotechnology and Bioengineering and Springer 2023 |
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| Übergeordnetes Werk: |
Enthalten in: Biotechnology and bioprocess engineering - Seoul : Society, 1996, 28(2023), 4 vom: 31. Juli, Seite 554-567 |
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| Übergeordnetes Werk: |
volume:28 ; year:2023 ; number:4 ; day:31 ; month:07 ; pages:554-567 |
| Links: |
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| DOI / URN: |
10.1007/s12257-023-0061-0 |
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SPR053045726 |
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| 520 | |a Abstract The purpose of this study was to optimize product yield and quality of the sweet potato chip manufacturing process in a pilot-scale industrial fryer using vacuum frying (VF) technology, response surface methodology (RSM), and artificial neural network (ANN) model. The variables, osmotic dehydration (OD) concentration, OD temperature, and VF temperature were designed to optimize the yield, oil content, and browning index (BI) of vacuum-fried sweet potato chips. Yield, oil content, and BI achieved optimal conditions for 52.46%, 10.65%, and 61.14 in RSM, and 53.52%, 11.58%, and 60.40 in ANN, respectively. Based on the statistical evaluation performance, the ANN model had a higher predictive performance than the RSM model. These findings highlight the high-quality pilot-scale manufacturing process along with a better statistical approach. Moreover, the optimized process can be used for the commercial production of vacuum-fried sweet potato chips. | ||
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| 650 | 4 | |a vacuum frying |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a sweet potato chip |7 (dpeaa)DE-He213 | |
| 700 | 1 | |a Lee, Jung Heon |4 aut | |
| 700 | 1 | |a Shin, Hyun-Jae |4 aut | |
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10.1007/s12257-023-0061-0 doi (DE-627)SPR053045726 (SPR)s12257-023-0061-0-e DE-627 ger DE-627 rakwb eng Kim, Da-Song verfasserin aut Optimization of Vacuum Frying Process for Sweet Potato Chip Manufacturing Using Response Surface Methodology and Artificial Neural Network Model 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Korean Society for Biotechnology and Bioengineering and Springer 2023 Abstract The purpose of this study was to optimize product yield and quality of the sweet potato chip manufacturing process in a pilot-scale industrial fryer using vacuum frying (VF) technology, response surface methodology (RSM), and artificial neural network (ANN) model. The variables, osmotic dehydration (OD) concentration, OD temperature, and VF temperature were designed to optimize the yield, oil content, and browning index (BI) of vacuum-fried sweet potato chips. Yield, oil content, and BI achieved optimal conditions for 52.46%, 10.65%, and 61.14 in RSM, and 53.52%, 11.58%, and 60.40 in ANN, respectively. Based on the statistical evaluation performance, the ANN model had a higher predictive performance than the RSM model. These findings highlight the high-quality pilot-scale manufacturing process along with a better statistical approach. Moreover, the optimized process can be used for the commercial production of vacuum-fried sweet potato chips. optimization (dpeaa)DE-He213 response surface methodology (dpeaa)DE-He213 artificial neural network model (dpeaa)DE-He213 vacuum frying (dpeaa)DE-He213 sweet potato chip (dpeaa)DE-He213 Lee, Jung Heon aut Shin, Hyun-Jae aut Enthalten in Biotechnology and bioprocess engineering Seoul : Society, 1996 28(2023), 4 vom: 31. Juli, Seite 554-567 (DE-627)373321821 (DE-600)2125481-3 1976-3816 nnns volume:28 year:2023 number:4 day:31 month:07 pages:554-567 https://dx.doi.org/10.1007/s12257-023-0061-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 28 2023 4 31 07 554-567 |
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10.1007/s12257-023-0061-0 doi (DE-627)SPR053045726 (SPR)s12257-023-0061-0-e DE-627 ger DE-627 rakwb eng Kim, Da-Song verfasserin aut Optimization of Vacuum Frying Process for Sweet Potato Chip Manufacturing Using Response Surface Methodology and Artificial Neural Network Model 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Korean Society for Biotechnology and Bioengineering and Springer 2023 Abstract The purpose of this study was to optimize product yield and quality of the sweet potato chip manufacturing process in a pilot-scale industrial fryer using vacuum frying (VF) technology, response surface methodology (RSM), and artificial neural network (ANN) model. The variables, osmotic dehydration (OD) concentration, OD temperature, and VF temperature were designed to optimize the yield, oil content, and browning index (BI) of vacuum-fried sweet potato chips. Yield, oil content, and BI achieved optimal conditions for 52.46%, 10.65%, and 61.14 in RSM, and 53.52%, 11.58%, and 60.40 in ANN, respectively. Based on the statistical evaluation performance, the ANN model had a higher predictive performance than the RSM model. These findings highlight the high-quality pilot-scale manufacturing process along with a better statistical approach. Moreover, the optimized process can be used for the commercial production of vacuum-fried sweet potato chips. optimization (dpeaa)DE-He213 response surface methodology (dpeaa)DE-He213 artificial neural network model (dpeaa)DE-He213 vacuum frying (dpeaa)DE-He213 sweet potato chip (dpeaa)DE-He213 Lee, Jung Heon aut Shin, Hyun-Jae aut Enthalten in Biotechnology and bioprocess engineering Seoul : Society, 1996 28(2023), 4 vom: 31. Juli, Seite 554-567 (DE-627)373321821 (DE-600)2125481-3 1976-3816 nnns volume:28 year:2023 number:4 day:31 month:07 pages:554-567 https://dx.doi.org/10.1007/s12257-023-0061-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 28 2023 4 31 07 554-567 |
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10.1007/s12257-023-0061-0 doi (DE-627)SPR053045726 (SPR)s12257-023-0061-0-e DE-627 ger DE-627 rakwb eng Kim, Da-Song verfasserin aut Optimization of Vacuum Frying Process for Sweet Potato Chip Manufacturing Using Response Surface Methodology and Artificial Neural Network Model 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Korean Society for Biotechnology and Bioengineering and Springer 2023 Abstract The purpose of this study was to optimize product yield and quality of the sweet potato chip manufacturing process in a pilot-scale industrial fryer using vacuum frying (VF) technology, response surface methodology (RSM), and artificial neural network (ANN) model. The variables, osmotic dehydration (OD) concentration, OD temperature, and VF temperature were designed to optimize the yield, oil content, and browning index (BI) of vacuum-fried sweet potato chips. Yield, oil content, and BI achieved optimal conditions for 52.46%, 10.65%, and 61.14 in RSM, and 53.52%, 11.58%, and 60.40 in ANN, respectively. Based on the statistical evaluation performance, the ANN model had a higher predictive performance than the RSM model. These findings highlight the high-quality pilot-scale manufacturing process along with a better statistical approach. Moreover, the optimized process can be used for the commercial production of vacuum-fried sweet potato chips. optimization (dpeaa)DE-He213 response surface methodology (dpeaa)DE-He213 artificial neural network model (dpeaa)DE-He213 vacuum frying (dpeaa)DE-He213 sweet potato chip (dpeaa)DE-He213 Lee, Jung Heon aut Shin, Hyun-Jae aut Enthalten in Biotechnology and bioprocess engineering Seoul : Society, 1996 28(2023), 4 vom: 31. Juli, Seite 554-567 (DE-627)373321821 (DE-600)2125481-3 1976-3816 nnns volume:28 year:2023 number:4 day:31 month:07 pages:554-567 https://dx.doi.org/10.1007/s12257-023-0061-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 28 2023 4 31 07 554-567 |
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10.1007/s12257-023-0061-0 doi (DE-627)SPR053045726 (SPR)s12257-023-0061-0-e DE-627 ger DE-627 rakwb eng Kim, Da-Song verfasserin aut Optimization of Vacuum Frying Process for Sweet Potato Chip Manufacturing Using Response Surface Methodology and Artificial Neural Network Model 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Korean Society for Biotechnology and Bioengineering and Springer 2023 Abstract The purpose of this study was to optimize product yield and quality of the sweet potato chip manufacturing process in a pilot-scale industrial fryer using vacuum frying (VF) technology, response surface methodology (RSM), and artificial neural network (ANN) model. The variables, osmotic dehydration (OD) concentration, OD temperature, and VF temperature were designed to optimize the yield, oil content, and browning index (BI) of vacuum-fried sweet potato chips. Yield, oil content, and BI achieved optimal conditions for 52.46%, 10.65%, and 61.14 in RSM, and 53.52%, 11.58%, and 60.40 in ANN, respectively. Based on the statistical evaluation performance, the ANN model had a higher predictive performance than the RSM model. These findings highlight the high-quality pilot-scale manufacturing process along with a better statistical approach. Moreover, the optimized process can be used for the commercial production of vacuum-fried sweet potato chips. optimization (dpeaa)DE-He213 response surface methodology (dpeaa)DE-He213 artificial neural network model (dpeaa)DE-He213 vacuum frying (dpeaa)DE-He213 sweet potato chip (dpeaa)DE-He213 Lee, Jung Heon aut Shin, Hyun-Jae aut Enthalten in Biotechnology and bioprocess engineering Seoul : Society, 1996 28(2023), 4 vom: 31. Juli, Seite 554-567 (DE-627)373321821 (DE-600)2125481-3 1976-3816 nnns volume:28 year:2023 number:4 day:31 month:07 pages:554-567 https://dx.doi.org/10.1007/s12257-023-0061-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 28 2023 4 31 07 554-567 |
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10.1007/s12257-023-0061-0 doi (DE-627)SPR053045726 (SPR)s12257-023-0061-0-e DE-627 ger DE-627 rakwb eng Kim, Da-Song verfasserin aut Optimization of Vacuum Frying Process for Sweet Potato Chip Manufacturing Using Response Surface Methodology and Artificial Neural Network Model 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Korean Society for Biotechnology and Bioengineering and Springer 2023 Abstract The purpose of this study was to optimize product yield and quality of the sweet potato chip manufacturing process in a pilot-scale industrial fryer using vacuum frying (VF) technology, response surface methodology (RSM), and artificial neural network (ANN) model. The variables, osmotic dehydration (OD) concentration, OD temperature, and VF temperature were designed to optimize the yield, oil content, and browning index (BI) of vacuum-fried sweet potato chips. Yield, oil content, and BI achieved optimal conditions for 52.46%, 10.65%, and 61.14 in RSM, and 53.52%, 11.58%, and 60.40 in ANN, respectively. Based on the statistical evaluation performance, the ANN model had a higher predictive performance than the RSM model. These findings highlight the high-quality pilot-scale manufacturing process along with a better statistical approach. Moreover, the optimized process can be used for the commercial production of vacuum-fried sweet potato chips. optimization (dpeaa)DE-He213 response surface methodology (dpeaa)DE-He213 artificial neural network model (dpeaa)DE-He213 vacuum frying (dpeaa)DE-He213 sweet potato chip (dpeaa)DE-He213 Lee, Jung Heon aut Shin, Hyun-Jae aut Enthalten in Biotechnology and bioprocess engineering Seoul : Society, 1996 28(2023), 4 vom: 31. Juli, Seite 554-567 (DE-627)373321821 (DE-600)2125481-3 1976-3816 nnns volume:28 year:2023 number:4 day:31 month:07 pages:554-567 https://dx.doi.org/10.1007/s12257-023-0061-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 28 2023 4 31 07 554-567 |
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Kim, Da-Song |
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Kim, Da-Song misc optimization misc response surface methodology misc artificial neural network model misc vacuum frying misc sweet potato chip Optimization of Vacuum Frying Process for Sweet Potato Chip Manufacturing Using Response Surface Methodology and Artificial Neural Network Model |
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Optimization of Vacuum Frying Process for Sweet Potato Chip Manufacturing Using Response Surface Methodology and Artificial Neural Network Model optimization (dpeaa)DE-He213 response surface methodology (dpeaa)DE-He213 artificial neural network model (dpeaa)DE-He213 vacuum frying (dpeaa)DE-He213 sweet potato chip (dpeaa)DE-He213 |
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Optimization of Vacuum Frying Process for Sweet Potato Chip Manufacturing Using Response Surface Methodology and Artificial Neural Network Model |
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Optimization of Vacuum Frying Process for Sweet Potato Chip Manufacturing Using Response Surface Methodology and Artificial Neural Network Model |
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Biotechnology and bioprocess engineering |
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optimization of vacuum frying process for sweet potato chip manufacturing using response surface methodology and artificial neural network model |
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Optimization of Vacuum Frying Process for Sweet Potato Chip Manufacturing Using Response Surface Methodology and Artificial Neural Network Model |
| abstract |
Abstract The purpose of this study was to optimize product yield and quality of the sweet potato chip manufacturing process in a pilot-scale industrial fryer using vacuum frying (VF) technology, response surface methodology (RSM), and artificial neural network (ANN) model. The variables, osmotic dehydration (OD) concentration, OD temperature, and VF temperature were designed to optimize the yield, oil content, and browning index (BI) of vacuum-fried sweet potato chips. Yield, oil content, and BI achieved optimal conditions for 52.46%, 10.65%, and 61.14 in RSM, and 53.52%, 11.58%, and 60.40 in ANN, respectively. Based on the statistical evaluation performance, the ANN model had a higher predictive performance than the RSM model. These findings highlight the high-quality pilot-scale manufacturing process along with a better statistical approach. Moreover, the optimized process can be used for the commercial production of vacuum-fried sweet potato chips. © The Korean Society for Biotechnology and Bioengineering and Springer 2023 |
| abstractGer |
Abstract The purpose of this study was to optimize product yield and quality of the sweet potato chip manufacturing process in a pilot-scale industrial fryer using vacuum frying (VF) technology, response surface methodology (RSM), and artificial neural network (ANN) model. The variables, osmotic dehydration (OD) concentration, OD temperature, and VF temperature were designed to optimize the yield, oil content, and browning index (BI) of vacuum-fried sweet potato chips. Yield, oil content, and BI achieved optimal conditions for 52.46%, 10.65%, and 61.14 in RSM, and 53.52%, 11.58%, and 60.40 in ANN, respectively. Based on the statistical evaluation performance, the ANN model had a higher predictive performance than the RSM model. These findings highlight the high-quality pilot-scale manufacturing process along with a better statistical approach. Moreover, the optimized process can be used for the commercial production of vacuum-fried sweet potato chips. © The Korean Society for Biotechnology and Bioengineering and Springer 2023 |
| abstract_unstemmed |
Abstract The purpose of this study was to optimize product yield and quality of the sweet potato chip manufacturing process in a pilot-scale industrial fryer using vacuum frying (VF) technology, response surface methodology (RSM), and artificial neural network (ANN) model. The variables, osmotic dehydration (OD) concentration, OD temperature, and VF temperature were designed to optimize the yield, oil content, and browning index (BI) of vacuum-fried sweet potato chips. Yield, oil content, and BI achieved optimal conditions for 52.46%, 10.65%, and 61.14 in RSM, and 53.52%, 11.58%, and 60.40 in ANN, respectively. Based on the statistical evaluation performance, the ANN model had a higher predictive performance than the RSM model. These findings highlight the high-quality pilot-scale manufacturing process along with a better statistical approach. Moreover, the optimized process can be used for the commercial production of vacuum-fried sweet potato chips. © The Korean Society for Biotechnology and Bioengineering and Springer 2023 |
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Optimization of Vacuum Frying Process for Sweet Potato Chip Manufacturing Using Response Surface Methodology and Artificial Neural Network Model |
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https://dx.doi.org/10.1007/s12257-023-0061-0 |
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Lee, Jung Heon Shin, Hyun-Jae |
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| doi_str |
10.1007/s12257-023-0061-0 |
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2024-07-03T16:40:16.175Z |
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