Drying characteristics of thermally pre-treated Cobra 26 F1 tomato slabs and applicability of Gaussian process regression-based models for the prediction of experimental kinetic data

Oladayo Adeyi; Emmanuel Olusola Oke; Abiola John Adeyi; Bernard Iberzim Okolo; Abayomi Olusegun Olalere; John Adebayo Otolorin; Ayomide Adeola; Brown Dagogo; Akinola David Ogunsola; Sunday Oladunni

Korean Journal of Chemical Engineering, Vol.39, No.5, 1135-1145, May, 2022

DOI10.1007/s11814-021-1032-9 Export Citation

Drying characteristics of thermally pre-treated Cobra 26 F1 tomato slabs and applicability of Gaussian process regression-based models for the prediction of experimental kinetic data

Oladayo Adeyi^{1, †}, Emmanuel Olusola Oke¹, Abiola John Adeyi^{2, 3}, Bernard Iberzim Okolo¹, Abayomi Olusegun Olalere⁴, John Adebayo Otolorin¹, Ayomide Adeola⁵, Brown Dagogo⁵, Akinola David Ogunsola^{2, 6}, and Sunday Oladunni⁷

¹Department of Chemical Engineering, Michael Okpara University of Agriculture, PMB 7267, Umudike, Abia State, Nigeria
²Department of Mechanical Engineering, Ladoke Akintola University of Technology PMB 4000, Ogbomoso, Oyo State Nigeria
³Forest Research Institute of Nigeria, PMB 5054, Jericho Ibadan, Oyo State, Nigeria
⁴Analytical Biochemistry Research Centre (ABrC), Universiti Sains Malaysia (USM), 11800, Gelugor, Penang, Malaysia
⁵Department of Chemical Engineering, Landmark University, P.M.B 1001, Omu-Aran, Kwara State, Nigeria
⁶, Nigeria
⁷Department of Chemical Engineering, Ladoke Akintola University of Technology PMB 4000, Ogbomoso, Oyo State Nigeria

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The drying characteristics of unblanched (UB), steam blanched (SB) and hot water blanched (WB) Cobra 26 F1 tomatoes were investigated at drying temperature of 40, 50, 60 and 70 ℃ and constant air velocity of 1.2m/s in a convective oven. Gaussian process regression (GPR)-based models defined with squared-exponential kernel (GPR-SE), rational quadratic kernel (GPR-RQ), Matern 5/2 kernel (GPR-M 5/2) and exponential kernel (GPR-Ex) were employed to model and predict experimental kinetic data of UB, SB and WB samples. Blanching and increased drying temperature reduced the drying time. The effective moisture diffusivity, activation energy, total and specific energy requirement for UB, SB and WB ranged between 3.6466 E -10 - 2.5526 E -09m2/s, 27.86-43.65 kJ/mol, 7.08-18.33kW-h and 1,069.12-2,768.80kW-h/kg, respectively. Increased drying temperature and pre-treatment reduced activation energy, total and specific energy requirements of Cobra 26 F1 tomatoes. Investigated GPR-based models were suitable for modelling and prediction of experimental kinetic data of Cobra 26 F1 tomatoes, GPR-M 5/2 was, however, marginally better. Hence, GPR-based models showed high suitability in handling multi-dimensional drying variables and can be used for developing robust controllers applicable in auto-monitoring and control of Cobra 26 F1 tomatoes industrial drying.

Keywords:Cobra 26 F1 Tomatoes;Gaussian Process Regression-based Models;Steam Blanched and Hot Water Blanched;Thermal Pre-treatment

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