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http://krishi.icar.gov.in/jspui/handle/123456789/73751| Title: | Artificial Neural Network Models for Predicting and Optimizing the Effect of Air-frying Time and Temperature on Physical, Textural, Sensory, and Nutritional Quality Parameters of Fish Ball |
| Other Titles: | Not Available |
| Authors: | Joshy C. G. Shirin Antony George Ninan Ashok Kumar, K. Ravishankar, C.N. |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR::Central Institute of Fisheries Technology Food Science and Technology, Kerala University of Fisheries and Ocean Studies, Ernakulam, India |
| Published/ Complete Date: | 2022 |
| Project Code: | Not Available |
| Keywords: | Air-frying fish balls artificial neural networks multivariate desirability score response variables |
| Publisher: | Taylor and Francis |
| Citation: | Joshy C. G., Shirin Antony, George Ninan, Ashok Kumar, K. and Ravishankar, C. N. (2022) Artificial Neural Network Models for Predicting and Optimizing the Effect of Air-frying Time and Temperature on Physical, Textural, Sensory, and Nutritional Quality Parameters of Fish Ball. J. Aquatic Food Product Technol. 31(1):35-46. https://doi.org/10.1080/10498850.2021.2008079. |
| Series/Report no.: | Not Available; |
| Abstract/Description: | The study was conducted to see the effect of air-frying time and temperature on physical, textural, sensory and nutritional quality parameters of air-fried fish balls and compared with the quality parameters of deep-fried fish balls. Multilayer feed-forwarded artificial neural network (ANN) models were fitted to the experimental data to predict the response variables of air-fried fish balls as a function of frying temperature and time. The model was validated using the holdback method. Based on the R2 and RMSE values, ANN model with three hidden layers was found to be best fitted model to explain the variability in the proximate composition, texture and sensory data. The desired air-frying condition obtained was temperature at 200 oC and time at 8 minutes by multi-response desirability score. The air-fried fish balls at desired condition had 81 % reduction in fat content and 17 % increase in protein content compared to deep fried sample. |
| Description: | Not Available |
| ISSN: | 1049-8850 (Print) 1547-0636 (Online) |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Journal of Aquatic Food Product Technology |
| Journal Type: | International Journal |
| NAAS Rating: | 7.77 |
| Impact Factor: | 1.77 |
| Volume No.: | 31(1) |
| Page Number: | 35-46 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | https://doi.org/10.1080/10498850.2021.2008079 |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/73751 |
| Appears in Collections: | FS-CIFT-Publication |
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