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Research Article
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Using Gene Expression Programming (GEP) for Modelling the Drying Characteristics of Onion Slices (Allium Cepa)

Year 2022, Volume: 25 Issue: 5, 1134 - 1145, 31.10.2022

İsmail Boyar , Tuğba Kovacı , Erkan Dikmen , Arzu Şencan Şahin

https://doi.org/10.18016/ksutarimdoga.vi.946866
Cited By: 3

Abstract

In this study, the drying properties of onion slices were experimentally investigated under the different drying temperatures of 45, 50, 55, and 60°C for different thicknesses of 2, 3, 4, and 5mm. The drying characteristics of the onion slices were significantly influenced by drying temperature. Thin slices with higher temperature dried in the shortest time while thick slices with low temperature took longer to dry. In modeling drying curves, the moisture ratio values of the onion slices were compared with five models commonly used in the literature. In addition, Gene Expression Programming (GEP) was used to model the drying characteristics of the onion slices, and mathematical formulas were derived to calculate moisture ratio values. The results indicated that the moisture ratio values predicted by all models agreed with the experimental moisture ratio values for onion slice samples at different temperatures. The scientific findings we obtained here showed that the two model provided a better simulation of onion slice drying kinetics than other models in different experimental temperature and thickness ranges. Also, the GEP model was able to usefully determine the moisture ratio of onion slices with appropriate accuracy in a shorter time without the need for complicated formulas.

Keywords

Onion Hot air dryer GEP model

Project Number

2209-2012/1

References

  • Aktaş M, Ceylan İ, Yılmaz S 2009. Determination of Drying Characteristics of Apples in a Heat Pump and Solar Dryer. Desalination (239)1-3: 266-275.
  • Artnaseaw A, Theerakulpisut S, Benjapiyaporn C 2010. Drying Characteristics of Shiitake Mushroom and Jinda Chili During Vacuum Heat Pump Drying. Food and Bioproducts Processing 88(2): 105-114.
  • Avhad MR, Marchetti JM 2016. Mathematical Modelling of The Drying Kinetics of Hass Avocado Seeds. Industrial Crops and Products 91: 76-87.
  • Blanco-Cano L, Soria-Verdugo A, Garcia-Gutierrez LM, Ruiz-Rivas U 2016. Modeling the Thin-Layer Drying Process of Granny Smith Apples: Application in an İndirect Solar Dryer. Applied Thermal Engineering 108: 1086-1094.
  • Candar A 2013. Soğan (Allium cepa L.) tohumu üretiminde kullanılan baş soğanların farklı dikim sistemlerinin tohum verimine etkileri. Uludağ University Institute of Science Horticulture Department, Master's thesis, 38 p.
  • Das BS, Devi K, Khatua KK 2019. Prediction of discharge in converging and diverging compound channel by gene expression programming. ISH Journal of Hydraulic Engineering 1-11.
  • Dhanushkodi S, Wilson VH, Sudhakar K 2017. Mathematical Modeling of Drying Behavior of Cashew in a Solar Biomass Hybrid Dryer. Resource-Efficient Technologies 2017(3): 359-364.
  • Ferreira C 2001. Gene Expression Programming: A New Adaptive Algorithm for Solving Problems, Complex Systems 13(2): 87-129.
  • Ferreira C 2006. Gene Expression Programming: Mathematical Modeling by an Artificial Intelligence. Springer, Switzerland, 59.
  • Jafari SM, Ganje M, Dehnad D, Ghanbari V 2016. Mathematical, Fuzzy Logic and Artificial Neural Network Modeling Techniques to Predict Drying Kinetics of Onion. Journal of Food Processing and Preservation 40(2): 329-339.
  • Jiang J, Dang L, Yuensin C, Tan H, Pan B, Wei H 2017. Simulation of Microwave Thin Layer Drying Process by a New Theoretical Model. Chemical Engineering Science 162: 69-76.
  • Mitra J, Shrivastava SL, Rao PS 2011. Vacuum Dehydration Kinetics of Onion Slices. Food and bioproducts processing 89(1): 1-9.
  • Muhammad T, Amjad M, Ali M, Hanif M, Hussein MAM, Haseeb A, Noor A 2017. Seedling Age and Nitrogen Level Enhance Vegetative Growth and Yield of Onion (Allium Cepa). Int. J. Agri and Env. Res 3(2): 232-239.
  • Praveen Kumar DG, Umesh Hebbar H, Sukumar D, Ramesh MN 2005. Infrared and Hot‐Air Drying of Onions. Journal of Food Processing and Preservation, 29(2): 132-150.
  • Rabha DK, Muthukumar P, Somayaji C 2017. Experimental Investigation of Thin Layer Drying Kinetics of Ghost Chilli Pepper (Capsicum Chinense Jacq.) Dried in a Forced Convection Solar Tunnel Dryer. Renewable Energy 105: 583-589.
  • Saavedra J, Córdova A, Navarro R, Díaz-Calderón P, Fuentealba C, Astudillo-Castro C, Galvez L 2017. Industrial Avocado Waste: Functional Compounds Preservation by Convective Drying Process. Journal of Food Engineering 198: 81-90.
  • Samadi SH, Ghobadian B, Najafi G, Motevali A 2014. Potential Saving in Energy Using Combined Heat and Power Technology for Drying Agricultural Products (Banana Slices). Journal of the Saudi Society of Agricultural Sciences 13(2): 174-182.
  • Sarsavadia PN, Sawhney RL, Pangavhane DR, Singh SP 1999. Drying Behaviour of Brined Onion Slices. Journal of Food Engineering 40(3): 219-226.
  • Sharma GP, Verma RC, Pathare PB 2005(a). Mathematical Modeling of Infrared Radiation Thin Layer Drying of Onion Slices. Journal of food engineering 71(3): 282-286.
  • Sharma GP, Verma RC, Pathare PB 2005(b). Thin-Layer Infrared Radiation Drying of Onion Slices. Journal of Food Engineering 67(3): 361-366.
  • Szadzińska J, Łechtańska J, Kowalski SJ, Stasiak M 2017. The Effect of High Power Airborne Ultrasound and Microwaves on Convective Drying Effectiveness and Quality of Green Pepper. Ultrasonics sonochemistry 34: 531-539.
  • Talens C, Arboleya JC, Castro-Giraldez M, Fito PJ 2017. Effect of Microwave Power Coupled With Hot Air Drying on Process Efficiency and Physico-Chemical Properties of a New Dietary Fibre Ingredient Obtained From Orange Peel. LWT-Food Science and Technology 77: 110-118.
  • TÜİK 2020. http://www.tuik.gov.tr (Available Date: 05.05.2021).
  • Wang J, Fang XM, Mujumdar AS, Qian JY, Zhang Q, Yang XH, Xiao HW 2017. Effect of High-Humidity Hot Air Impingement Blanching (HHAIB) on Drying and Quality of Red Pepper (Capsicum Annuum L.). Food chemistry 220: 145-152.
  • Yang J, Ma J 2016. A hybrid gene expression programming algorithm based on orthogonal design. International Journal of Computational Intelligence Systems 9(4): 778-787.

Soğan Dilimlerinin Kuruma Özelliklerinin Modellenmesinde Gen İfade Programlamasının (GEP) Kullanımı (Allium Cepa)

Year 2022, Volume: 25 Issue: 5, 1134 - 1145, 31.10.2022

İsmail Boyar , Tuğba Kovacı , Erkan Dikmen , Arzu Şencan Şahin

https://doi.org/10.18016/ksutarimdoga.vi.946866
Cited By: 3

Abstract

Bu çalışmada soğan dilimlerinin kuruma özellikleri 45, 50, 55 ve 60˚C farklı kurutma sıcaklıklarında ve 2, 3, 4 ve 5 mm kalınlıklarında deneysel olarak incelenmiştir. Soğan dilimlerinin kuruma özellikleri kurutma sıcaklığından önemli ölçüde etkilenmiştir. Yüksek sıcaklıktaki ince dilimler daha kısa sürede kururken, düşük sıcaklıktaki kalın dilimlerin kuruması daha uzun sürmüştür. Kurutma eğrilerinin modellenmesi için soğan dilimlerinin nem oranı değerleri, literatürde yaygın olarak kullanılan beş model ile karşılaştırılmıştır. Ayrıca soğan dilimlerinin kurutma özelliklerinin modellenmesi için Gen İfade Programlama (Gene Expression Programming, GEP) kullanılmıştır. Nem oranı değerlerinin hesaplanması için matematiksel formüller çıkarılmıştır. Sonuçların, tüm modeller tarafından tahmin edilen nem oranı değerlerinin, farklı sıcaklıklarda soğan dilimi örnekleri için deneysel nem oranı değerleriyle uyumlu olduğu görülmüştür. Burada elde ettiğimiz bilimsel bulgular, two-term model, farklı deneysel sıcaklık ve kalınlık değerleri aralığında soğan dilimlerinin kurutma kinetiğinin diğerlerine göre daha üstün simülasyonunu sağladığını belirlemiştir. Bununla birlikte, GEP modeli, soğan dilimlerinin nem oranı değerlerinin karmaşık formüllere ihtiyaç duymadan daha kısa sürede ve uygun doğrulukla belirlenmesinde kullanışlı olmuştur.

Keywords

Soğan Sıcak hava kurutucu GEP modeli

Supporting Institution

TÜBİTAK

Project Number

2209-2012/1

References

  • Aktaş M, Ceylan İ, Yılmaz S 2009. Determination of Drying Characteristics of Apples in a Heat Pump and Solar Dryer. Desalination (239)1-3: 266-275.
  • Artnaseaw A, Theerakulpisut S, Benjapiyaporn C 2010. Drying Characteristics of Shiitake Mushroom and Jinda Chili During Vacuum Heat Pump Drying. Food and Bioproducts Processing 88(2): 105-114.
  • Avhad MR, Marchetti JM 2016. Mathematical Modelling of The Drying Kinetics of Hass Avocado Seeds. Industrial Crops and Products 91: 76-87.
  • Blanco-Cano L, Soria-Verdugo A, Garcia-Gutierrez LM, Ruiz-Rivas U 2016. Modeling the Thin-Layer Drying Process of Granny Smith Apples: Application in an İndirect Solar Dryer. Applied Thermal Engineering 108: 1086-1094.
  • Candar A 2013. Soğan (Allium cepa L.) tohumu üretiminde kullanılan baş soğanların farklı dikim sistemlerinin tohum verimine etkileri. Uludağ University Institute of Science Horticulture Department, Master's thesis, 38 p.
  • Das BS, Devi K, Khatua KK 2019. Prediction of discharge in converging and diverging compound channel by gene expression programming. ISH Journal of Hydraulic Engineering 1-11.
  • Dhanushkodi S, Wilson VH, Sudhakar K 2017. Mathematical Modeling of Drying Behavior of Cashew in a Solar Biomass Hybrid Dryer. Resource-Efficient Technologies 2017(3): 359-364.
  • Ferreira C 2001. Gene Expression Programming: A New Adaptive Algorithm for Solving Problems, Complex Systems 13(2): 87-129.
  • Ferreira C 2006. Gene Expression Programming: Mathematical Modeling by an Artificial Intelligence. Springer, Switzerland, 59.
  • Jafari SM, Ganje M, Dehnad D, Ghanbari V 2016. Mathematical, Fuzzy Logic and Artificial Neural Network Modeling Techniques to Predict Drying Kinetics of Onion. Journal of Food Processing and Preservation 40(2): 329-339.
  • Jiang J, Dang L, Yuensin C, Tan H, Pan B, Wei H 2017. Simulation of Microwave Thin Layer Drying Process by a New Theoretical Model. Chemical Engineering Science 162: 69-76.
  • Mitra J, Shrivastava SL, Rao PS 2011. Vacuum Dehydration Kinetics of Onion Slices. Food and bioproducts processing 89(1): 1-9.
  • Muhammad T, Amjad M, Ali M, Hanif M, Hussein MAM, Haseeb A, Noor A 2017. Seedling Age and Nitrogen Level Enhance Vegetative Growth and Yield of Onion (Allium Cepa). Int. J. Agri and Env. Res 3(2): 232-239.
  • Praveen Kumar DG, Umesh Hebbar H, Sukumar D, Ramesh MN 2005. Infrared and Hot‐Air Drying of Onions. Journal of Food Processing and Preservation, 29(2): 132-150.
  • Rabha DK, Muthukumar P, Somayaji C 2017. Experimental Investigation of Thin Layer Drying Kinetics of Ghost Chilli Pepper (Capsicum Chinense Jacq.) Dried in a Forced Convection Solar Tunnel Dryer. Renewable Energy 105: 583-589.
  • Saavedra J, Córdova A, Navarro R, Díaz-Calderón P, Fuentealba C, Astudillo-Castro C, Galvez L 2017. Industrial Avocado Waste: Functional Compounds Preservation by Convective Drying Process. Journal of Food Engineering 198: 81-90.
  • Samadi SH, Ghobadian B, Najafi G, Motevali A 2014. Potential Saving in Energy Using Combined Heat and Power Technology for Drying Agricultural Products (Banana Slices). Journal of the Saudi Society of Agricultural Sciences 13(2): 174-182.
  • Sarsavadia PN, Sawhney RL, Pangavhane DR, Singh SP 1999. Drying Behaviour of Brined Onion Slices. Journal of Food Engineering 40(3): 219-226.
  • Sharma GP, Verma RC, Pathare PB 2005(a). Mathematical Modeling of Infrared Radiation Thin Layer Drying of Onion Slices. Journal of food engineering 71(3): 282-286.
  • Sharma GP, Verma RC, Pathare PB 2005(b). Thin-Layer Infrared Radiation Drying of Onion Slices. Journal of Food Engineering 67(3): 361-366.
  • Szadzińska J, Łechtańska J, Kowalski SJ, Stasiak M 2017. The Effect of High Power Airborne Ultrasound and Microwaves on Convective Drying Effectiveness and Quality of Green Pepper. Ultrasonics sonochemistry 34: 531-539.
  • Talens C, Arboleya JC, Castro-Giraldez M, Fito PJ 2017. Effect of Microwave Power Coupled With Hot Air Drying on Process Efficiency and Physico-Chemical Properties of a New Dietary Fibre Ingredient Obtained From Orange Peel. LWT-Food Science and Technology 77: 110-118.
  • TÜİK 2020. http://www.tuik.gov.tr (Available Date: 05.05.2021).
  • Wang J, Fang XM, Mujumdar AS, Qian JY, Zhang Q, Yang XH, Xiao HW 2017. Effect of High-Humidity Hot Air Impingement Blanching (HHAIB) on Drying and Quality of Red Pepper (Capsicum Annuum L.). Food chemistry 220: 145-152.
  • Yang J, Ma J 2016. A hybrid gene expression programming algorithm based on orthogonal design. International Journal of Computational Intelligence Systems 9(4): 778-787.
There are 25 citations in total.

Details

Primary Language English
Subjects Agricultural, Veterinary and Food Sciences
Journal Section RESEARCH ARTICLE
Authors

İsmail Boyar 0000-0001-6703-6022

Tuğba Kovacı 0000-0002-0974-1660

Erkan Dikmen 0000-0002-6804-8612

Arzu Şencan Şahin 0000-0001-8519-4788

Project Number 2209-2012/1
Publication Date October 31, 2022
Submission Date June 2, 2021
Acceptance Date October 14, 2021
Published in Issue Year 2022 Volume: 25 Issue: 5

Cite

APA Boyar, İ., Kovacı, T., Dikmen, E., Şencan Şahin, A. (2022). Using Gene Expression Programming (GEP) for Modelling the Drying Characteristics of Onion Slices (Allium Cepa). Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 25(5), 1134-1145. https://doi.org/10.18016/ksutarimdoga.vi.946866

Cited By

Influence of Basic Drying Techniques on Color, Protein and Mineral Composition of Coriander Leaves
Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi
https://doi.org/10.18016/ksutarimdoga.vi.1144982
Modeling the Drying Process of Onion Slices Using Artificial Neural Networks
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Identifying the impact of key parameters on the drying kinetics of onion ( Allium cepa L.) slices
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