title: Drying kinetics and ANN modeling of paneer at low pressure superheated steam.
abstract: Drying characteristics, selection of analytical model and development of artificial neural network (ANN) models of 1 cm(3) paneer at low pressure superheated steam drying (LPSSD) were studied. Effects of steam temperature and pressure on drying rates were determined. Page's model was selected as the best predictive model. Second degree polynomial, non linear regression analysis resulted in a good agreement of defined model by changing the values of temperature and corresponding pressure. Optimized ANN models were developed for all data set. The correlation coefficient for all data set was >0.98 in all cases.
authors.affiliation: Department of Food Processing Technology, A. D. Patel Institute of Technology, New Vallabha Vidya Nagar, Karamsad, Anand 388121 India.
authors.forename: Shivmurti
authors.initials: S
authors.lastname: Shrivastav
authors.forename: B K
authors.initials: BK
authors.lastname: Kumbhar
keywords: Artificial neural network; Drying; Paneer; Superheated steam drying