AUTHORS: Carlos Collazos, Hermes Castellanos, Ary Burbano, Jorge Cardona, Javier Cuervo, Adriana Maldonado

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ABSTRACT: This article presents a semi-mechanistic model (a hybrid of the classic and fuzzy models) of an osmotic dehydration process of pineapple. The fuzzy model (Takagi-Sugeno) represents a kinetic parameter of the physical process and it is developed through fuzzy clasification of data (Gustaffson-Kessel algorithm). The fuzzy model is then incorporated in the mass conservation equation (classic model) aiming at the numerical prediction of the process. Experiments and validations are presented

KEYWORDS: Physics Model, Osmotic Dehydratation

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[cited on August 4th, 2015].