ArticleScientific reports2025
Optimization of dried garlic physicochemical properties using a self-organizing map and the development of an artificial intelligence prediction model.
Article in Scientific reports, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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20 citing papers in PubMed.
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- Improving Postharvest Stabilization of Henna Leaves Using a Solar-Assisted Zigzag-Airflow Dryer: Drying Kinetics, Quality Attributes, and Economic Feasibility.Journal of food science · 2026Article
- Recent advances in sulfur-containing flavors of garlic (Food chemistry: X · 2026Review
- Drying kinetics, power consumption, economic and environmental analysis of pomegranate peels drying using a hybrid solar dryer compared with oven dryer.Scientific reports · 2026Article
- Computational intelligence applications in predicting energy consumption, greenhouse gas emissions, and drying performance of hybrid infrared dryer.Scientific reports · 2026Article
- Modeling, environmental and economic analysis of drying of orange slice in an automatic indirect mixed mode solar dryer.Scientific reports · 2026Article
- Environmental and energetic exergetic sustainability of stevia leaf drying in a PVT indirect solar dryer with variable airflow and tray levels.Scientific reports · 2026Article
- Investigation of energy, exergy and techno-environmental analysis of a hybrid PVT-based active direct solar dryer while drying henna leaves.Scientific reports · 2025Article
- A hybrid approach for regionalization of precipitation based on maximal discrete wavelet transform and growing neural gas network clustering.Scientific reports · 2025Article
- Effect of different levels of operating pressure and drying temperature on thin layer modeling and drying costs of mint leaves.Scientific reports · 2025Article
- Performance evaluation of a triple-sided solar dryer in terms of energy-exergy analysis, sustainable indicators and CFD simulation during drying tilapia fish strips.Scientific reports · 2025Article
- Postharvest Stability of Peeled Garlic Cloves (Food science & nutrition · 2025Article
- Recognition Element-Based Strategies for Rapid Detection of Foodborne Pathogens: Recent Progress and Perspectives.Biosensors · 2025Review
- Comparative analysis of drying kinetics, diffusivity, and thermodynamic properties of hybrid solar and oven dryers for Egyptian sweet marjoram.Scientific reports · 2025Article
- Modeling and Optimization of Microwave Vacuum Drying for Pinelliae Rhizoma: Integrating Drying Kinetics, Artificial Neural Networks, and Quality Preservation.Food science & nutrition · 2025Article
- Comparative analysis of drying kinetics, thermodynamic properties, and mathematical modeling of pomegranate peel (Punica granatum L.) in a hybrid solar dryer and an oven dryer.Scientific reports · 2025Article
- CFD, energy, and exergy analysis and sustainability indicators of tilapia fish strips drying using an evacuated tubes indirect solar dryer.Scientific reports · 2025Article
- Artificial neural network and machine learning predictive model for assessing physicochemical properties of garlic slices (Food chemistry: X · 2025Article
- Mathematical modeling, drying kinetics, and economic analysis of a hybrid photovoltaic thermal solar dryer for henna leaves.Scientific reports · 2025Article
- Automated vacuum drying kinetics, thermodynamics, and economic analysis of sage leaves.Scientific reports · 2025Article
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Authors and funding
7 authors.
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Abstract
The experiments were conducted at different levels of infrared power, airflow, and temperature. The relationships between the input process factors and response factors' physicochemical properties of dried garlic were optimized by a self-organizing map (SOM), and the model was developed using machine learning. Artificial Neural Network (ANN) with 99% predicting accuracy and Self-Organizing Maps (SOM) with 97% clustering accuracy were used to determine the quality characteristics of garlic. Specifically, five key areas were identified, and valuable insights were offered for optimizing garlic production and improving its overall quality. The (aw) values for the sample ranged from 0.43 to 0.48. The maximum vitamin C content was 0.112 mg/g, followed by an air temperature of 40 °C and 0.7 m/s air velocity under 1500 W/m². The total color change values increased with IR and higher air temperature but declined with higher air velocity. Also, the garlic's flavor strength, allicin content, water activity, and vitamin C levels decreased as the IR and air temperature increased. The results demonstrated a significant impact of the independent parameters on the response parameters (P < 0.01). Interestingly, the machine learning predictions closely matched the test data sets, providing valuable insights for understanding and controlling the factors affecting garlic drying performances.
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