Mathematical Modeling and Optimization of Ultrasonic Pre-Treatment for Drying of Pumpkin (Cucurbita moschata)

Innovations in food drying processes are usually aimed at reducing time and improving the overall properties of dried products. These important issues from an economic environmental point view can contribute to sustainability whole process. In this study, effects ultrasonic treatment on kinetics pumpkin pulp investigated, mathematical models predict analyzed optimized. The results show that pretreatment significantly reduces 451 268 min, with optimal processing parameters 90% maximum power a 45 min. total color change samples was lowest obtained parameters. Based values (RMSE R2) investigated models, it found Weibull model is best fit for experimental data considered suitable ultrasonically pretreated samples. artificial neural network 15 neurons hidden layers also used process combination ultrasound pretreatment. had performance 0.999987 mean square error 8.03 × 10?5, showing how networks successfully all tested variables time/moisture ratio.