Part of #Impact of Impinging Jets on Moisture Variations of the Iranian Bread# :
Publishing year : 2008
Conference : Sixteenth Annual Conference of Mechanical Engineering
Number of pages : 6
Abstract: In this study, the moisture variation during baking was modeled as a function of baking time, using ipping jet velocity and temperature and using the Artificial Neural Networks (ANN). An experimental jet oven was developed to acquire data for training and testing of ANNs. An online data acquisition system was developed for data recording. The baking experiments were carried out at oven temperatures of 150, 175, 200, 225 and 250 C and five different jet velocities. 625 series of data were acquired. The network of one hidden layer with 8 neurons was able to predict the bread's moisture during baking reasonably well. This ANN model predicts bread moisture with MRE of 6.64% and MAE of 1.23 based on test data. Conducted experiments showed that variation in oven jet temperature strongly affects
the bread moisture, in comparison with the little effect of jet velocity on this parameter.