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    Item type:Publication,
    Review of Some Thermal Methods in Drying and Roasting Processes
    (United Scientific Group, 2024-09-18)
    Toktam Mohammadi-Moghaddam
    ;
    Mohammad Morshedi
    ;
    Ramina Moalemzadeh Ansari
    ;
    Afsaneh Morshedi
    ;
    VALDES ALARCON, MARCOS EDUARDO  
    Thermal processing is a routine procedure in food science, with two important methods being drying and roasting. During thermal processing, simultane-ous heat and mass transfer occur, where the distribution of heat and humidity depends on effective diffusivity. Various methods exist for achieving this, each differing in efficiency and energy consumption. The conventional method of thermal processing involves hot air (HA) or convection, which typically requires sig-nificantly more energy and time (at least 25%). However, there are newer thermal processing methos based on radiation, each with their own advantages and disad-vantages. Nevertheless, all radiation-based methods generally consume less time and energy compared to the HA method. Different thermal processing methods have been studied and reviewed with regard to their energy consumption and effective diffusivity. In summary, while HA remains the routine method in indus-tries, it demands considerably more energy and time compared to radiation-based methods. Radiofrequency is a non-thermal method that can also be employed to enhance the efficiency of various processing techniques.
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    Response surface optimization and support vector regression modeling of microwave-assisted essential oil extraction from cumin seeds
    (Elsevier BV, 2024-02)
    Ali Asif Khan
    ;
    Sadaf Zaidi
    ;
    Fazil Qureshi
    ;
    Mohammad Yusuf
    ;
    Abdullah A. Al-Kahtani
    The current research involved creating models using Response Surface Methodology (RSM) and Support Vector Regression (SVR) to forecast the amount of extractable essential oil that can be obtained from powdered cumin seeds. Influence of microwave power (140–280–420–560–700 W), amount of water (500–600–700–800–900 ml), duration of distillation (30–45–60–75–90 min) and soak time (15–30–45–60–75 min) on essential oil yield were investigated. Microwave Assisted Extraction (MAE) allowed higher recoveries compared to conventional Soxhlet extraction, without altering the chemical components of the extract. A five-level four FCC experimental design was developed using Minitab (15.1.20.0). A total of 31 runs were performed in microwave-assisted extraction apparatus. Experimental data obtained was then used for developing RSM and SVR models for the prediction of the yield of essential oil. The optimum conditions for maximum yield of cumin oil were given by RSM. Maximum yield of 3.4 ml (0.017 ml/g) was found at 140 W of microwave power, 500 ml of water, 90 min duration of distillation, and 15 min of soak time. In this work, epsilon SVR with RBF kernel was used. The grid search (depth-first search) methodology was applied for tuning the values of epsilon, gamma, and cost using the LIBSVM module on the MATLAB interface. The statistical parameters namely, average absolute relative error (AARE), coefficient of determination (R2), standard deviation (SD), and root mean square error (RMSE) were selected as the performance parameters. The developed SVR model was compared with the RSM model. The AARE values of 2.27% and 1.29%, R2 values of 0.86 and 0.99, SD values of 1.73 and 0.29, and RMSE values of 0.0284 and 0.0132 were obtained for RSM and SVR models respectively. It is found that SVR is more accurate and better tool for modeling of MAE process.