Fuzzy logic application to model caffeine release from hydrogel colloidosomes
The diffusion coefficients of mass transfer in colloidosomes are sensitive to environmental changes. Also, Fick’s law of diffusion cannot be solved analytically in presence more complex geometries or non-constant active agent diffusivities. Because of the approximation property and uncertainty handi...
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Published in | Journal of food engineering Vol. 212; pp. 181 - 189 |
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Main Authors | , , , , |
Format | Journal Article |
Language | English |
Published |
Elsevier Ltd
01.11.2017
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Subjects | |
Online Access | Get full text |
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Summary: | The diffusion coefficients of mass transfer in colloidosomes are sensitive to environmental changes. Also, Fick’s law of diffusion cannot be solved analytically in presence more complex geometries or non-constant active agent diffusivities. Because of the approximation property and uncertainty handing of fuzzy systems, here they are employed to model diffusion coefficients in the caffeine release from hydrogel colloidosomes. The approximated diffusion coefficients are then used in the Fick’s law equations, to create the fuzzy-diffusional model. The identification and validation of the fuzzy-diffusion model is obtained from experimental caffeine release curves of colloidosome samples in different shear rates, and at two time ranges. The proposed method is then compared with three other methods and depicts lower error and variance both in identification and evaluation. The diffusional-fuzzy model maintains the interpretability of the Fick’s model, improves the process simulation and eliminates phenomenon and property considerations.
•Analysis of a Fick’s model comprising a fuzzy model was performed in order to assess the diffusion coefficient.•The modeling of caffeine release on hydrogel colloidosome by means of this diffusional-fuzzy model was evaluated in contrast to three other approaches.•The fuzzy sets for the antecedent of the fuzzy system were determined by the Gustafson-Kessel clustering algorithm and approximated by membership functions of piecewise exponential form.•More favorable results were attained from the diffusional-fuzzy model compared to the others. |
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ISSN: | 0260-8774 1873-5770 |
DOI: | 10.1016/j.jfoodeng.2017.05.031 |