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مقایسۀ مدل‌های ریاضی، شبکۀ عصبی مصنوعی و سیستم استنتاج عصبی-فازی تطبیقی (انفیس) در پیش‌بینی منحنی خشک شدن لایۀ نازک ورقه‌های سیب‌زمینی

نوع مقاله : مقاله پژوهشی

نویسندگان

گروه مکانیک بیوسیستم، دانشکده کشاورزی، دانشگاه شیراز، شیراز، ایران

چکیده

هدف اصلی این پژوهش، مقایسه دقت عملکرد سه روش پرکاربرد شبیه‌سازی شامل مدل‌های ریاضی لایه نازک، شبکه‌های عصبی مصنوعی و سیستم استنتاج عصبی-فازی تطبیقی (انفیس) در تخمین نسبت رطوبت لحظه‌ای ورقه‌های سیب‌زمینی در فرآیند خشک کردن با توان مایکروویو است. برای پیش‌بینی نسبت رطوبت، از هفت مدل ریاضی استفاده شد. بر اساس داده‌های تجربی، توان مایکروویو، ضخامت نمونه‌ها و زمان فرآیند به عنوان پارامترهای ورودی و نسبت رطوبت به عنوان پارامتر خروجی شبکه‌های عصبی مصنوعی و سیستم استنتاج عصبی-فازی تطبیقی در نظر گرفته شدند. شبکه‌های عصبی بر اساس ساختار پس‌انتشار پیش‌خور چند لایه (MFFBp ) و پس‌انتشار پیشرو زنجیره‌ای (CFBp )، توابع فعال‌سازی خطی (Lin)، تانژانت هایپربولیک سیگموئید (Tan) و لگاریتمی (Log) و الگوریتم‌های یادگیری لونبرگ-مارکوارت (LM) و تنظیم بیزی (BR) طراحی شد. برای شبیه‌سازی با استنتاج تطبیقی عصبی-فازی، سیستم فازی از نوع تاکاگی-سوگنو انتخاب، ساختار سیستم استنتاج فازی (FIS) به روش خوشه‌بندی شبکه‌ای (Grid partitioning) ایجاد و از توابع عضویت ANFIS در جعبه‌ابزار منطق فازی نرم‌افزار MATLAB استفاده شد. در میان روش‌های مدل‌سازی مورد مطالعه، مدل میدیلی (Midilli)، شبکه CFBp با توپولوژی 1-10-10-3، الگوریتم آموزش LM و تابع Tan-Tan-Lin و مدل ANFIS با تابع عضویت سیگموئید در ورودی و قوانین فازی 4×3×3 بهترین مدل‌ها شناخته شدند. با توجه به نتایج به دست آمده، هر سه روش مدل‌سازی با دقت مطلوبی قادر به برآورد نسبت رطوبت لحظه‌ای نمونه‌ها بودند. با این حال، مدل ANFIS با ضریب تبیین 0.9997 و میانگین مربعات
خطای 5-10×4.53 در برآورد داده‌های تجربی عملکرد بهتری داشت.

کلیدواژه‌ها

عنوان مقاله [English]

Comparison of mathematical models, artificial neural networks and adaptive neuro-fuzzy inference system (ANFIS) in prediction of instantaneous drying curves of potato slices in a microwave dryer

چکیده [English]

The main objective of this research was to compare of accuracy of three widely used simulation methods including mathematical thin0layer models, artificial neural networks (ANN), and adaptive neuro-fuzzy inference system (ANFIS) in estimation of instantaneous moisture ratio of microwave power dried potato slices. To predict the moisture ratio, seven mathematical models were used. Furthermore, based on the experimental data, microwave power, samples thickness and process time, and the moisture ratio were considered as inputs and output of artificial neural networks and adaptive neuro-fuzzy inference system, respectively. Designing of neural networks was performed based on multi-layer feed-forward back-propagation (MFFBP) and cascade forward back-propagation (CFBP) structures, linear (Lin), sigmoid hyperbolic tangent (Tan) and logarithmic (Log) threshold functions, and Levenberg-Marquardt (LM) and Bayesian Regularization (BR) training algorithms. For simulation by adaptive neuro-fuzzy inference system, Takagi-Sugeno fuzzy system was selected, structure of the fuzzy inference system (FIS) created by grid partitioning method, and the membership functions in fuzzy logic toolbar of MATLAB software used. Among the studied modeling methods, Midilli model, CFBP network with 3-10-10-1 topology, LM training algorithm and Tan-Tan-Lin function, and ANFIS model with sigmoid membership function in input and 3×3×4 fuzzy rules were found as the best models. Based on the obtained results, all the three modeling methods were capable t estimate the instantaneous moisture ratio with desirable accuracy. However, showing the coefficient of determination of 0.9997 and mean square error of 4.53×10-5, ANFIS model had the better performance in estimation of the experimental data.

کلیدواژه‌ها [English]

  • Simulation of drying process
  • Regression models
  • Artificial intelligence
  • Instantaneous moisture ratio
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تحقیقات مهندسی صنایع غذایی
دوره 19، شماره 1 - شماره پیاپی 68
شهریور 1399
صفحه 137-154
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هم رسانی
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