Drying kinetics and ANN modeling of paneer at low pressure superheated steam

Abstract

Drying characteristics, selection of analyticalmodel and development of artificial neural network (ANN) models of 1 cm3 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. © 2011 Association of Food Scientists & Technologists (India).