## 3 Results and Discussion
### Multi-Layer Perceptron vs. Spray Drying
It is worth considering that the temperature of the drying air at the outlet; the droplet size; the drying capacity (product weight); and the physical properties of the dried product, e.g., particle size (size), moisture content, hygroscopicity and texture (texture consistency), also indirectly affect the quality of the resulting powdered product. The basic principle of the process is to increase the evaporation surface area of the spray-dried liquid, and the result is a rapid discharge of water in the form of steam. The raw material that undergoes the drying process is atomized in the drying chamber and takes the form of small, fine droplets. When a small area of material (droplets) is obtained, faster evaporation of water is possible. The atomized material droplets come into contact with the drying air. Dried fruits and vegetables obtained by this method are characterized by loose form, mostly powder and granules. A short evaporation time of water is obtained due to the high temperature of drying air. The drying time is 1-20 s [82,90,91]. Various carrier substances are used in the process of spray drying. They are one of the most important factors in spray drying because the raw materials that are rich in sugar, such as fruit and vegetable juices, are difficult to spray directly without a proper carrier [92]. In the case of drying fruit and vegetable juices, an additive in the form of carries such as starch [86] and its derivatives (maltodextrin [88], cyclodextrin), gum arabic [23], acacia senegal gum or protein substances (gelatin, milk proteins and soya proteins), can prevent glutinousness [93]. Starch and its derivatives are said to be good carriers in the process of spray drying. They are characterized by high molecular weight and high glass transition temperature but, unfortunately, have a low membrane-forming ability [94,95]. One of the less invasive methods of modifying starch grains that are also popular in the literature is physical modification [96,97,98]. [PERSON] and [PERSON] et al. (2022) [99] estimated the legitimacy of the physical modification of starch. The aim of the study was a non-invasive physical modification of native starch via the application of temperature changes and the evaluation of the impact of the above modification on the process of grueling and gelling of the samples, which were subject to analysis based on LF-NMR [99]. Despite the fact that the research results regarding spray drying showed that efforts that were made to apply mathematical modeling aimed at supporting the process simulation, mass exchange and quality evaluation were part of successfully conducted research, it still seems that the above results are not satisfactory enough to determine physiochemical properties of the obtained powders successfully. In the specialist literature, [PERSON] and [PERSON] [100] made an endeavor to develop several ANNs based on shallow learning with only one hidden layer. Their solution applied in spray drying using ANN (Figure 3) was to predict the physical attributes of maltodextrin (17.5 DE) as a function of spray dryer operating parameters and feed conditions. The authors made use of the two-layer MLPN for predicting, for which the physical properties of powders were determined, namely the disintegration of particle size, bulk density, sedimentation density, apparent density, moisture content and morphology as a function of pre-drying and atomization of the powders [67]. [PERSON] and others [101] presented comparative research between ANN and RSM in order to predict the quality parameters of spray-dried pomegranate juice. In the research, an endeavor was made to evaluate the type of carrier, concentration carrier, and crystallization of granulated cellulose for physiochemical parameters such as drying effectiveness, solubility, change in color and anthocyanin (in general antioxidant content and activity). In this particular case, ANN obtained better results than RSM [101].