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<Article>
<Journal>
				<PublisherName>University of Tehran Press</PublisherName>
				<JournalTitle>Iranian Journal of Biosystem Engineering</JournalTitle>
				<Issn>2008-4803</Issn>
				<Volume>47</Volume>
				<Issue>2</Issue>
				<PubDate PubStatus="epublish">
					<Year>2016</Year>
					<Month>08</Month>
					<Day>22</Day>
				</PubDate>
			</Journal>
<ArticleTitle>Neuro-fuzzy and response surface modeling of osmotic dehydration of pomegranate arils</ArticleTitle>
<VernacularTitle>Neuro-fuzzy and response surface modeling of osmotic dehydration of pomegranate arils</VernacularTitle>
			<FirstPage>243</FirstPage>
			<LastPage>255</LastPage>
			<ELocationID EIdType="pii">58774</ELocationID>
			
<ELocationID EIdType="doi">10.22059/ijbse.2016.58774</ELocationID>
			
			<Language>FA</Language>
<AuthorList>
<Author>
					<FirstName>Mohammad</FirstName>
					<LastName>Ganjeh</LastName>
<Affiliation></Affiliation>

</Author>
<Author>
					<FirstName>Seyed Mahdi</FirstName>
					<LastName>Jafari</LastName>
<Affiliation></Affiliation>

</Author>
<Author>
					<FirstName>Sajjad</FirstName>
					<LastName>Ghaderi</LastName>
<Affiliation></Affiliation>

</Author>
</AuthorList>
				<PublicationType>Journal Article</PublicationType>
			<History>
				<PubDate PubStatus="received">
					<Year>2013</Year>
					<Month>11</Month>
					<Day>18</Day>
				</PubDate>
			</History>
		<Abstract>In this research, pomegranate arils are dehydrated by osmotic dehydration in 40, 50, and 60 % sucrose ‎solutions and at 45, 55 and 65 degrees C‎‏ ‏‎ and Weight Reduction, Solids grain and Water Loss of the products ‎were measured at 60, 120 and 180 minutes of process. Osmotic dehydration processes was modeled by ‎combination of neural network and fuzzy logic techniques (Neuro-fuzzy) and response surface methodology. ‎For modeling, interpolation and increase of the data’s, fuzzy logic was used. By entering the obtained results ‎from fuzzy model into the neural network tool, the Feed-Forward-Back-Propagation network with the ‎topology of 3-8-3 and the correlation coefficient of 0.98344‎‏ ‏and mean square error of 0.02278‎‏ ‏with ‎application of Log-sigmoid transfer function‏ ‏‎(logsig) and Levenberg–Marquardt learning algorithm was ‎determined as the best neural model. Regression models created by response surface methodology by ‎correlation coefficient of 0.90 were also capable for prediction of response factors but in comparison with ‎Neuro-fuzzy models have a lower accuracy.‎</Abstract>
			<OtherAbstract Language="FA">In this research, pomegranate arils are dehydrated by osmotic dehydration in 40, 50, and 60 % sucrose ‎solutions and at 45, 55 and 65 degrees C‎‏ ‏‎ and Weight Reduction, Solids grain and Water Loss of the products ‎were measured at 60, 120 and 180 minutes of process. Osmotic dehydration processes was modeled by ‎combination of neural network and fuzzy logic techniques (Neuro-fuzzy) and response surface methodology. ‎For modeling, interpolation and increase of the data’s, fuzzy logic was used. By entering the obtained results ‎from fuzzy model into the neural network tool, the Feed-Forward-Back-Propagation network with the ‎topology of 3-8-3 and the correlation coefficient of 0.98344‎‏ ‏and mean square error of 0.02278‎‏ ‏with ‎application of Log-sigmoid transfer function‏ ‏‎(logsig) and Levenberg–Marquardt learning algorithm was ‎determined as the best neural model. Regression models created by response surface methodology by ‎correlation coefficient of 0.90 were also capable for prediction of response factors but in comparison with ‎Neuro-fuzzy models have a lower accuracy.‎</OtherAbstract>
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			<Object Type="keyword">
			<Param Name="value">modeling</Param>
			</Object>
			<Object Type="keyword">
			<Param Name="value">neural network</Param>
			</Object>
			<Object Type="keyword">
			<Param Name="value">fuzzy logic</Param>
			</Object>
			<Object Type="keyword">
			<Param Name="value">Response surface</Param>
			</Object>
			<Object Type="keyword">
			<Param Name="value">Pomegranate arils</Param>
			</Object>
		</ObjectList>
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