Artificial neural network (ANNs) and mathematical modelling of hydration of green chickpea

Pramiu, 2015, Numerical modeling of chickpea (Cicer arietinum) hydration: The effects of temperature and low pressure, J Food Eng., 165, 112, 10.1016/j.jfoodeng.2015.05.020 Shafaei, 2016, Analysis of water absorption of bean and chickpea during soaking using Peleg model, J Saudi soci.agric sci., 15, 135 Singh, 2015, Effect of domestic processes on chickpea seeds for antinutritional contents and their divergence, Am J Food Sci and Techn., 3, 111 El-Adawy, 2002, Nutritional composition and antinutritional factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germination.Plant Foods, Human Nutr., 57, 83 Mubarak, 2005, Nutritional composition and antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes, Food chem., 89, 489, 10.1016/j.foodchem.2004.01.007 Silva, 1981, Influence of soaking and cooking upon the softening and eating quality of black beans (Phaseolus vulgaris), J Food Sci., 46, 1716, 10.1111/j.1365-2621.1981.tb04471.x Patero, 2015, Ultrasound (US) enhances the hydration of sorghum (Sorghum bicolor) grains, UltrasonSonochem., 23, 11 Miano, 2018, The hydration of grains: A critical review from description of phenomena to process improvements, Compreh Rev Food Sci Food Saf., 17, 352, 10.1111/1541-4337.12328 Kon, 1979, Effect of soaking temperature on cooking and nutritional quality of beans, J Food Sci., 44, 1329, 10.1111/j.1365-2621.1979.tb06432.x Wood, 2017, Evaluation of cooking time in pulses: A review, Cereal Chem., 94, 32, 10.1094/CCHEM-05-16-0127-FI Köksel, 1998, Comparison of physical properties of raw and roasted chickpeas (leblebi), Food res int., 31, 659, 10.1016/S0963-9969(99)00042-3 Costa, 2018, Mass transfer dynamics in soaking of chickpea, J Food Eng., 227, 42, 10.1016/j.jfoodeng.2018.02.004 Ranjbari, 2013, Effect of ultrasonic pre-treatment on water absorption characteristics of chickpeas (Cicer arietinum), Lat Am appl res., 43, 153 Montanuci, 2013, Kinetic, thermodynamic properties, and optimization of barley hydration, Food SciTechn., 33, 690 Kashiri, 2012, Modelling of sorghum soaking using artificial neural networks (MLP), QualAssurSaf Crops Foods., 4, 179 Factors, 1949, Influencing the Maximum Rates of Air Drying Shelled Corn in Thin layers Peleg, 1988, An empirical model for the description of moisture sorption curves, J Food sci., 53, 1216, 10.1111/j.1365-2621.1988.tb13565.x Machado, 1998, Kinetics of moisture uptake and soluble-solids loss by puffed breakfast cereals immersed in water, IntJ food SciTechn., 33, 225, 10.1046/j.1365-2621.1998.00197.x Bera, 1990, Temperature dependence of the soaking and cooking rate of faba beans (Viciafaba L.) d [h] al, J Food SciTechn(Mysore), 27, 15 Paquet-Durand, 2015, Optimal design of experiments and measurements of the water sorption process of wheat grains using a modified Peleg model, JFood Eng., 165, 166 Ibarz, 2004, Kinetic models for water adsorption and cooking time in chickpea soaked and treated by high pressure, J Food Eng., 63, 467, 10.1016/j.jfoodeng.2003.09.008 Oladele, 2019, Oat hydration kinetics at different temperatures: Evaluation, model, and validation, J Food Proc Eng., 42, 10.1111/jfpe.13159 Shafaei, 2019, Neural computing efforts for integrated simulation of ultrasound-assisted hydration kinetics of wheat, Inform Process Agric., 6, 357 Monroy, 2018, Biohydrogen production by batch indoor and outdoor photo-fermentation with an immobilized consortium: a process model with Neural Networks, BiochemEng J., 135, 1 Kaveh, 2018, ANFIS and ANNs model for prediction of moisture diffusivity and specific energy consumption potato, garlic and cantaloupe drying under convective hot air dryer, Inform Process Agric., 5, 372 Ghandehari, 2011, A comparison between semi-theoretical and empirical modeling of cross-flow microfiltration using ANN, Desalination, 277, 348, 10.1016/j.desal.2011.04.057 Erenturk, 2007, Comparison of genetic algorithm and neural network approaches for the drying process of carrot, J Food Eng., 78, 905, 10.1016/j.jfoodeng.2005.11.031 Kashaninejad, 2007, Study of hydration kinetics and density changes of rice (TaromMahali) during hydrothermal processing, J Food Eng., 79, 1383, 10.1016/j.jfoodeng.2006.04.019 Thakur, 2006, Water absorption characteristics of paddy, brown rice and husk during soaking, J Food Eng., 75, 252, 10.1016/j.jfoodeng.2005.04.014 Oli, 2016, Colour change in rice during hydration: effect of hull and bran layers, J Food Eng., 173, 49, 10.1016/j.jfoodeng.2015.10.036 Miano, 2015, From the sigmoidal to the downward concave shape behavior during the hydration of grains: Effect of the initial moisture content on Adzuki beans (Vignaangularis), Food Bioprod Process., 96, 43, 10.1016/j.fbp.2015.06.007 Oliveira, 2013, Modelling the effect of temperature on the hydration kinetic of adzuki beans (Vignaangularis), J Food Eng., 118, 417, 10.1016/j.jfoodeng.2013.04.034 Sharanagat, 2018, Modeling the effect of temperature on the hydration kinetic whole moong grain.J Saudi soci.agric, sci., 17, 268 Shafaei, 2014, Studying and modeling of hydration kinetics in chickpea seeds (Cicer arietinum L.), AgricuCommunic., 2, 15 Prasad, 2010, Temperature dependent hydration kinetics of Cicer arietinum splits, Food Res Int., 43, 483, 10.1016/j.foodres.2009.09.038 Sayar, 2001, Analysis of chickpea soaking by simultaneous water transfer and water–starch reaction, J Food Eng., 50, 91, 10.1016/S0260-8774(00)00196-5 Yildirim, 2011, Fitting Fick’s model to analyze water diffusion into chickpeas during soaking with ultrasound treatment, J Food Eng., 104, 134, 10.1016/j.jfoodeng.2010.12.005 Johnny, 2015, Hydration kinetics and physical properties of split chickpea as affected by soaking temperature and time, Jfoodscitechn., 52, 8377 Gowen, 2007, Modelling the water absorption process in chickpeas (Cicer arietinum L.)—The effect of blanching pre-treatment on water intake and texture kinetics, J Food Eng., 78, 810, 10.1016/j.jfoodeng.2005.11.022 Turhan, 2002, Application of Peleg model to study water absorption in chickpea during soaking, J Food Eng., 53, 153, 10.1016/S0260-8774(01)00152-2 ABU‐GHANNAM NI, McKenna B. Hydration kinetics of red kidney beans (Phaseolus vulgaris L.). J food sci. 1997; 62(3):520-3 Huang SM, Kuo CH, Chen CA, Liu YC, Shieh CJ. RSM and ANN modeling-based optimization approach for the development of ultrasound-assisted liposome encapsulation of piceid. Ultras sonochem.2017; 36:112-22. Kono, 2016, ANN modeling for optimum storage condition based on viscoelastic characteristics and sensory evaluation of frozen cooked rice, IntJRefrig., 65, 218 AOAC. Official Methods of Analysis of the Association of the Official Analytical Chemists, Washington D.C. 1990. Brooker DB, Bakker-Arkema FW, Hall CW. Drying and storage of grains and oilseeds. Springer Science & Business Media; 1992. Khazaei, 2009, Effect of temperature on hydration kinetics of sesame seeds (Sesamumindicum L.), J Food Eng, 91, 542, 10.1016/j.jfoodeng.2008.10.010 Bello, 2004, Factors affecting water uptake of rice grain during soaking, LWT., 37, 811, 10.1016/j.lwt.2004.02.014 Tarafdar, 2018, Artificial neural network modeling of water activity: A low energy approach to freeze drying, Food bioproctechn., 11, 164, 10.1007/s11947-017-2002-4 Dorofki, 2012, Comparison of artificial neural network transfer functions abilities to simulate extreme runoff data, IntProceedChemBioEnvEng., 33, 39 Borges, 2017, Kinetic modeling and thermodynamic properties of soybean cultivar (BRS257) during hydration process, J Food Proc Eng., 40, 10.1111/jfpe.12579 Wood, 2006, A method to estimate the hydration and swelling properties of chickpeas (Cicer arietinum L.), Jfood sci., 71, E190 Kaptso, 2008, Physical properties and rehydration kinetics of two varieties of cowpea (Vignaunguiculata) and bambara groundnuts (Voandzeiasubterranea) seeds, J Food Eng., 86, 91, 10.1016/j.jfoodeng.2007.09.014 Holz, 2000, Temperature-dependent self-diffusion coefficients of water and six selected molecular liquids for calibration in accurate 1H NMR PFG measurements, Phys Chem Chemic Phys, 2, 4740, 10.1039/b005319h