naa a22 4500 51072695X CHVBK 20180411082939.0 cr unu---uuuuu 180411e20130201xx s 000 0 eng 10.1007/s11947-011-0648-x doi (NATIONALLICENCE)springer-10.1007/s11947-011-0648-x Prediction of the Physicochemical Properties of Spray-Dried Black Mulberry ( Morus nigra ) Juice using Artificial Neural Networks [Elektronische Daten] [Mahboubeh Fazaeli, Zahra Emam-Djomeh, Mahmoud Omid, Ahmad Kalbasi-Ashtari] An artificial neural network (ANN) was developed to predict quality changes of spray-dried black mulberry (Morus nigra) powder. In this study, the effects of inlet-air temperature (110, 130, and 150°C), compressed air flow rate (400, 600, and 800L/h), and concentration of different carrier types such as 6, 9, and 20 dextrose equivalent maltodextrins, and Arabic gum (8, 12, and 16%), were studied on five performance indices, namely: drying yield, bulk density, color change, total anthocyanin content, and antioxidant activity. A feed-forward multi-layered perceptron trained by back propagation algorithms for six independent variables was developed to predict the five outputs. The (6:14:5)-multi-layered perceptron, namely, a three-layered network having fourteen neurons in the hidden layer resulted in the best-suited model estimating the outputs at all drying runs. Predictive ability of ANN was compared using a separate dataset of 48 unseen experiments based on root mean square error, mean absolute error, and coefficient of determination for each output parameter. The optimum model was able to predict the five output parameters with coefficient of determination higher than 0.905. The results indicated that the experimental and ANN predicted data sets were in good agreement, so it is feasible to use ANN to investigate and predict the properties of black mulberry juice powder. Springer Science+Business Media, LLC, 2011 Black mulberry nationallicence Artificial neural networks nationallicence Spray drying nationallicence Yield nationallicence Color change nationallicence Total anthocyanin content nationallicence Fazaeli Mahboubeh Transfer Properties Lab (TPL), Department of Food Science and Technology, Agricultural Engineering and Technology Faculty, University of Tehran, 31587-11167, Karadj, Iran aut Emam-Djomeh Zahra Transfer Properties Lab (TPL), Department of Food Science and Technology, Agricultural Engineering and Technology Faculty, University of Tehran, 31587-11167, Karadj, Iran aut Omid Mahmoud Transfer Properties Lab (TPL), Department of Food Science and Technology, Agricultural Engineering and Technology Faculty, University of Tehran, 31587-11167, Karadj, Iran aut Kalbasi-Ashtari Ahmad Transfer Properties Lab (TPL), Department of Food Science and Technology, Agricultural Engineering and Technology Faculty, University of Tehran, 31587-11167, Karadj, Iran aut Food and Bioprocess Technology Springer-Verlag 6/2(2013-02-01), 585-590 1935-5130 6:2<585 2013 6 11947 https://doi.org/10.1007/s11947-011-0648-x text/html Onlinezugriff via DOI 1 brief-communication jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0648-x text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Fazaeli Mahboubeh Transfer Properties Lab (TPL), Department of Food Science and Technology, Agricultural Engineering and Technology Faculty, University of Tehran, 31587-11167, Karadj, Iran aut NATIONALLICENCE 700 1- Emam-Djomeh Zahra Transfer Properties Lab (TPL), Department of Food Science and Technology, Agricultural Engineering and Technology Faculty, University of Tehran, 31587-11167, Karadj, Iran aut NATIONALLICENCE 700 1- Omid Mahmoud Transfer Properties Lab (TPL), Department of Food Science and Technology, Agricultural Engineering and Technology Faculty, University of Tehran, 31587-11167, Karadj, Iran aut NATIONALLICENCE 700 1- Kalbasi-Ashtari Ahmad Transfer Properties Lab (TPL), Department of Food Science and Technology, Agricultural Engineering and Technology Faculty, University of Tehran, 31587-11167, Karadj, Iran aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/2(2013-02-01), 585-590 1935-5130 6:2<585 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer