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Author: Akhtar, Javeed × End date: 2017 × Start date: 2017 × Type: Thesis × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Optimization of process parameters and artificial neural network modelling for high velocity hot air drying of chicken meat and quality evaluation of dried meat product
    (G.B. Pant University of Agriculture and Technology, Pantnagar (Uttarakhand), 2017-01) Akhtar, Javeed; Omre, P.K.
    Chicken meat is a good source of high quality protein with all essential amino acids and low in cholesterol and it is also wonderful supply of minerals, tocopherol, fat-soluble vitamins, thiamine, and nicotinic acid. It is an important provider of essential polyunsaturated fatty acids, especially the omega (n)-3 fatty acids. The amounts of these important fatty acids can be increased more easily in chicken meat than in other livestock meats. Drying characteristics of chicken meat were studied in high velocity hot air dryer The experiments work was conducted under three different sizes (1 ,1.5 and 2 cm3), five different temperatures (45, 55, 65, 75, and 85ºC), five different air velocities (2.5, 3.5, 4.5, 5.5 and 6.5 m/s). The five empirical models namely page’s, Logarithmic, Exponential, two term exponential and Henderson and Pabis were fitted to experimental moisture ratio data. Performance of five drying models was evaluated on the basis of coefficient of determination (R2), standard error estimation (SEE) and root mean square error (RMSE). Page’s model gave better prediction for moisture ratio. Artificial neural network model was fitted in drying experimental data and ANN modelling was performed using two hidden layers (1 and 2) and ten neurons (2, 4, 6, 8 and 10). The best architectures of ANN were found to be two hidden layers with eight neurons in first hidden layer and ten neurons in second hidden layer(4-8-10-1) for moisture content, two hidden layers with four neurons in first hidden layer and four neurons in second hidden layer (4-4-4-1) for drying rate, and two hidden layers with eight neurons in first hidden layer and eight neurons in second hidden layer(4-8-8-1) for moisture ratio. Both protein and fat content decreased with increasing temperature and samples size. Harness increased with increasing temperature and it decreased with increasing sample size. On the basis of quality characteristics, the optimum drying conditions suggested for dehydration of chicken meat were 55ºC drying air temperature and 5.5 m/s air velocity and sample size 1 cm3. Throughout storage period, vacuum packaging showed superior quality of chicken meat samples as compared to conventional packaging method.