Desorption Isotherm Modelling of Black Tea Using Artificial Neural Networks

Neural network approach was selected for the modelling of desorption isotherms of black tea and a neural network model trained using Levenberg-Marquardt algorithm. The trained network was used for studying the influence of randomised training data of temperature in the range of 25–80°C and the water activity range of 0.10–0.90 and different number of hidden neurons. The obtained results, compared with the results already obtained with the well known phenomenological GAB model, already tested by the authors [9] Panchariya, P.C., Popovic, D. and Sharma, A.L. 2001. Modelling of Desorption Isotherm of Black Tea. Drying Technology, 19(5) in press [Google Scholar], have proven to be better.