Impact of Impinging Jets on Moisture Variations of the Iranian Bread

In this study, bread moisture variation during baking was modeled as a function of baking time, impinging jet velocity and temperature and the bread temperature using Artificial Neural Networks (ANN). An experimental impinging jet oven was developed to acquire the data for training and testing of ANN. An online data-acquisition system was developed for data recording. The baking experiences were carried out at oven temperatures of 150, 175, 200, 225 and 250 C ° and five different jet velocities. 625 series of data were acquired. The network of one hidden layer with 8 neurons was able to predict bread moisture during baking reasonably well. This ANN model predicts the bread moisture with MRE of 6.64% and MAE of 1.23 based on testing data. Conducted experiments showed that variation in oven jet temperature strongly affects the bread moisture, in comparison with little influence of jet velocity on this parameter.

کلیدواژه ها:

Impinging Jet ، ANN ، Moisture ، Velocity ، Temperature ، Experimental Study