| Title: | Predicting corn moisture content in continuous drying systems using LSTM neural networks |
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| Authors: | ID Simonič, Marko (Author)
ID Ficko, Mirko (Author)
ID Klančnik, Simon (Author) |
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| Files: |  foods-14-01051.pdf (2,99 MB)
MD5: 3D1E83565F3E16B2ACEE93DA53C5AA7F
 https://www.mdpi.com/2304-8158/14/6/1051
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| Language: | English |
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| Work type: | Article |
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| Typology: | 1.01 - Original Scientific Article |
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| Organization: | FS - Faculty of Mechanical Engineering
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| Abstract: | As we move toward Agriculture 4.0, there is increasing attention and pressure on the productivity of food production and processing. Optimizing efficiency in critical food processes such as corn drying is essential for long-term storage and economic viability. By using innovative technologies such as machine learning, neural networks, and LSTM modeling, a predictive model was implemented for past data that include various drying parameters and weather conditions. As the data collection of 3826 samples was not originally intended as a dataset for predictive models, various imputation techniques were used to ensure integrity. The model was implemented on the imputed data using a multilayer neural network consisting of an LSTM layer and three dense layers. Its performance was evaluated using four objective metrics and achieved an RMSE of 0.645, an MSE of 0.416, an MAE of 0.352, and a MAPE of 2.555, demonstrating high predictive accuracy. Based on the results and visualization, it was concluded that the proposed model could be a useful tool for predicting the moisture content at the outlets of continuous drying systems. The research results contribute to the further development of sustainable continuous drying techniques and demonstrate the potential of a data-driven approach to improve process efficiency. This method focuses on reducing energy consumption, improving product quality, and increasing the economic profitability of food processing |
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| Keywords: | drying, moisture prediction, big data, artificial intelligence, LSTM |
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| Publication status: | Published |
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| Publication version: | Version of Record |
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| Submitted for review: | 17.02.2025 |
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| Article acceptance date: | 17.03.2025 |
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| Publication date: | 19.03.2025 |
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| Publisher: | MDPI |
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| Year of publishing: | 2025 |
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| Number of pages: | str. 1-21 |
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| Numbering: | Vol. 14, issue 6, [article no.] 1051 |
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| PID: | 20.500.12556/DKUM-92224  |
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| UDC: | 004.8:004.6 |
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| ISSN on article: | 2304-8158 |
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| COBISS.SI-ID: | 229874435 |
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| DOI: | 10.3390/foods14061051 |
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| Copyright: | © 2025 by the authors |
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| Publication date in DKUM: | 21.03.2025 |
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| Views: | 265 |
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| Downloads: | 22 |
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| Metadata: |    |
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| Categories: | Misc.
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