title: Neuro-fuzzy modeling to predict physicochemical and microbiological parameters of partially dried cherry tomato during storage: effects on water activity, temperature and storage time.
abstract: In the study, osmotically dehydrated cherry tomatoes were partially dried to water activity between 0.746 and 0.868, vacuum-packed and stored at 4-30 °C for 60 days. Adaptive neuro-fuzzy inference system (ANFIS) was utilized to predict the physicochemical and microbiological parameters of these partially dried cherry tomatoes during storage. Satisfactory accuracies were obtained when ANFIS was used to predict the lycopene and total phenolic contents, color and microbial contamination. The coefficients of determination for all the ANFIS models were higher than 0.86 and showed better performance for prediction compared with models developed by response surface methodology. Through ANFIS modeling, the effects of storage conditions on the properties of partially dried cherry tomatoes were visualized. Generally, contents of lycopene and total phenolics decreased with the increase in water activity, temperature and storage time, while aerobic plate count and number of yeasts and molds increased at high water activities and temperatures. Overall, ANFIS approach can be used as an effective tool to study the quality decrease and microbial pollution of partially dried cherry tomatoes during storage, as well as identify the suitable preservation conditions.
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 China.
authors.forename: Yang
authors.initials: Y
authors.lastname: Tao
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 China.
authors.forename: Yong
authors.initials: Y
authors.lastname: Li
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 China.
authors.forename: Ruiyun
authors.initials: R
authors.lastname: Zhou
authors.affiliation: Institute for Research and Development, Duy Tan University, K7/25 QuangTrung, Danang, Vietnam ; Faculty of Biology, Hanoi National University of Education, 136 XuanThuy, CauGiay, Hanoi, Vietnam.
authors.forename: Dinh-Toi
authors.initials: DT
authors.lastname: Chu
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 China.
authors.forename: Lijuan
authors.initials: L
authors.lastname: Su
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 China.
authors.forename: Yongbin
authors.initials: Y
authors.lastname: Han
authors.affiliation: Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014 China.
authors.forename: Jianzhong
authors.initials: J
authors.lastname: Zhou
keywords: ANFIS; Cherry tomato; Lycopene; Microbiological analysis; Partially dried; Phenolics