Research Information System
Heat and Mass Transfer/Waerme- und Stoffuebertragung, vol.56, no.7, pp.2045-2055, 2020 (SCI-Expanded)
A domestic cookie baking process was modeled using nonlinear forward and inverse models to predict surface temperature, moisture content and browning index that describe the baking quality of the end product. The baking processes were carried out at different oven temperatures (160, 180, 200 °C) and the changes in surface temperature, moisture content and browning index were determined to construct the identification models namely nonlinear polynomial models (PLN) and nonlinear artificial-neural network (ANN) model. The parameters of the artificial models were optimized using least-squares estimation and Levenberg-Marquardt optimization, respectively. The predicted baking characteristics in both forward and inverse phases were in good agreement with the measured ones even for the browning index which was difficult to model because of the its nonminimum-phase dynamics. The application results indicated that the developed intelligient models were very accurate, having low root mean-squared errors, the ANN model approximated the desired values better than the PLN models for all the state variables. Thus, the designed ANN models are applicable for the automatized industrial and domestic oven designs of the future.