Analysis of Courie-GAB-Peleg Models and Neural Networks in Jelly Candy by Corn Starch: Drying Kinetic and Moisture Sorption Isotherms.

The drying and storage process in jelly candy present a significant challenges due to their impact on stability. This study investigates the drying kinetics and moisture sorption isotherms of jelly candy. The aim of the study focuses on comparing the effectiveness of conventional models (Courie-GAB-Peleg) and artificial neural networks (ANN) in analyzing the sorption behaviour of jelly candy, specifically when corn stract was added. In addition, the drying characteristics, shrinkage, and storage recommendations of jelly candies were also identified. The static gravimetric method uses a saturated solution of sulfuric acid with 13 (thirteen) different concentrations to condition the water activity (a_w) in the range of 0.06–0.89 (25–35 °C). In addition, the oven drying processed at a temperature of 40–60 °C with an air speed of 3.6 m/s. The study results show that the final equilibrium moisture content (EMC) of drying has a range of 19.74%w.b-22.02%w.b, and the highest drying rate is 0.11%w.b/min-0.27%w.b/min. At the end of dryng, shrinkage of jelly candy is 22-33% compared to initial conditions. Based on the model accuracy test, it shows that the Peleg model was identified as the best model. The correlation between drying kinetic and moisture sorption was explained with storage recommendations and its recommendation for good jelly candy storage is 24.19%w.b. These storage recommendations were used to determine the appropriate stop of the drying process to minimize drying time. [ABSTRACT FROM AUTHOR]