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Artificial neural network modelling of the chemical composition of carrots submitted to different pre-drying treatments

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Abstract

The effect of various pre-drying treatments on the quality of dried carrots was evaluated by assessing the values of moisture, ash, protein, fibre, sugars and colour. The pre-drying treatments under investigation were dipping, either in ascorbic acid or sodium metabisulphite at different concentrations and pre-treatment times, as well as blanching. The experimental data was analysed using neural networks, so that relevant patterns in the data were found and conclusions drawn about each variable. The results showed that the type of pre-drying treatment (chemical or physical) had variable impact on the nutritional composition of the dried carrots but not on the colour parameters, which were found to be mostly unaffected by the pre-treatment procedure. Pre-treatment with chemical agents such as ascorbic acid or metabisulphite seem to have the least impact on the parameters studied. The results of the analysis by artificial neural networks confirmed these findings.

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  1. Matlab is a registered trademark of Mathworks. http://www.mathworks.com.

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Authors and Affiliations

  1. Molecular Physical-Chemistry Group (QFM-UC), Coimbra, Portugal

    Maria João Barroca

  2. CI&DETS – Instituto Politécnico de Viseu, Viseu, Portugal

    Raquel P. F. Guiné, Ana Rita P. Calado & Paula M. R. Correia

  3. CITAB, University of Trás-os-Montes, Vila Real, Portugal

    Raquel P. F. Guiné

  4. Polytechnic Institute of Coimbra – ESTGOH/Institute of Systems and Robotics of the University of Coimbra, Department of Electrical and Computer Engineering, University of Coimbra, Coimbra, Portugal

    Mateus Mendes

  5. Agrarian School of Viseu, Quinta da Alagoa, Ranhados, 3500-606, Viseu, Portugal

    Raquel P. F. Guiné

Authors
  1. Maria João Barroca
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  2. Raquel P. F. Guiné
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  3. Ana Rita P. Calado
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  4. Paula M. R. Correia
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  5. Mateus Mendes
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Correspondence to Raquel P. F. Guiné.

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Barroca, M.J., Guiné, R.P.F., Calado, A.R.P. et al. Artificial neural network modelling of the chemical composition of carrots submitted to different pre-drying treatments. Food Measure 11, 1815–1826 (2017). https://doi.org/10.1007/s11694-017-9563-9

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  • DOI: https://doi.org/10.1007/s11694-017-9563-9

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