This study aims to develop and experimentally evaluate an artificial neural network-based temperature control strategy for hot-air carrot drying within an IoT-enabled cyber-physical system. The experimental setup employs an Arduino Mega 2560 equipped with AM2302 (air temperature sensor), MLX90614 (infrared surface temperature sensor), and SHT35 (relative humidity sensor), an HX711 load cell, and a WS68 anemometer, with cloud communication provided by an ESP8266 module for remote monitoring via Wi-Fi. The neural controller, implemented using the Arduino Neurona library, regulates the dryer temperature in real time, enabling drying kinetics analysis under ANN-based thermal control to investigate its capability to maintain thermal stability. Three initial loads (2, 4, and 6 kg) were analyzed to determine the thermal efficiency. In the dehydration experiments, the 2 kg load reached a final moisture content of 10% in 4.4 h, consuming 1390 kJ with a thermal efficiency of 83%. The 4 kg load exhibited the best time–energy balance (6.6 h, 1850.0 kJ, 88%), while the 6 kg load achieved the highest efficiency (8.1 h, 2250.0 kJ, 91%). These results demonstrate the effectiveness of neural-network-based control implemented on low-cost microcontrollers to enhance thermal efficiency in food dehydration processes.
Tabares-Martinez et al. (2026) studied this question.