ArticleFoods (Basel, Switzerland)2023
Unlocking the Potential of the ANN Optimization in Sweet Potato Varieties Drying Processes.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Modeling and Optimization of Microwave Vacuum Drying for Pinelliae Rhizoma: Integrating Drying Kinetics, Artificial Neural Networks, and Quality Preservation.Food science & nutrition · 2025Article
- Different Drying Techniques and Their Impact on Physicochemical Properties of Sweet Potato: A Review.Journal of food science · 2025Review
- Osmotic Dehydration Model for Sweet Potato Varieties in Sugar Beet Molasses Using the Peleg Model and Fitting Absorption Data Using the Guggenheim-Anderson-de Boer Model.Foods (Basel, Switzerland) · 2024Article
- Dried Beetroots: Optimization of the Osmotic Dehydration Process and Storage Stability.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
11 authors.
Funding
Abstract
This study explores the unexploited potential of Artificial Neural Network (ANN) optimization techniques in enhancing different drying methods and their influence on the characteristics of various sweet potato varieties. Focusing on the intricate interplay between drying methods and the unique characteristics of white, pink, orange, and purple sweet potatoes, the presented experimental study indicates the impact of ANN-driven optimization on food-related characteristics such as color, phenols content, biological activities (antioxidant, antimicrobial, anti-hyperglycemic, and anti-inflammatory), chemical, and mineral contents. The results unveil significant variations in drying method efficacy across different sweet potato types, underscoring the need for tailored optimization strategies. Specifically, purple sweet potatoes emerge as robust carriers of phenolic compounds, showcasing superior antioxidant activities. Furthermore, this study reveals the optimized parameters of dried sweet potato, such as total phenols content of 1677.76 mg/100 g and anti-inflammatory activity of 8.93%, anti-hyperglycemic activity of 24.42%. The upgraded antioxidant capability is presented through DPPH
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