Optimality in Microwave-Assisted Drying of Aloe Vera (Aloe barbadensis Miller) Gel using Response Surface Methodology and Artificial Neural Network Modeling

摘要

The present work illustrates the Microwave-Assisted Drying (MWAD) characteristic of aloe vera gel combined with process optimization and artificial neural network modeling. The influence of microwave power (160-480 W), gel quantity (4-8 g) and drying time (1-9 min) on the moisture ratio was investigated. The drying of aloe gel exhibited typical diffusion-controlled characteristics with a predominant interaction between input power and drying time. Falling rate period was observed for the entire MWAD of aloe gel. Face-centered Central Composite Design (FCCD) developed a regression model to evaluate their effects on moisture ratio. The optimal MWAD conditions were established as microwave power of 227.9 W, sample amount of 4.47 g and 5.78 min drying time corresponding to the moisture ratio of 0.15. A computer-stimulated Artificial Neural Network (ANN) model was generated for mapping between process variables and the desired response. 'Levenberg-Marquardt Back Propagation' algorithm with 3-5-1 architect gave the best prediction, and it showed a clear superiority over FCCD.