| Autor: |
حمید بخش آبادي, معصومه مقیمی, زهرا دولت آبادي, سحر اصغري پور |
| Zdroj: |
Journal of Innovation in Food Science & Technology; Summer2020, Vol. 12 Issue 2, p1-14, 14p |
| Abstrakt: |
In the research, optimization of osmotic maximization of water loss and minimization of water reabsorbion by use of response surface methodology is done finally effect of 3 factors including osmotic solution temperature in range of 40-60 duration of contact of product with osmotic solution in range 60-240 min and sucrose concentration in osmotic solution at range of 40-60 brix by use of central square design on the parameter of water loss to solid gain and level of weight reduction of sampel are studied. The study of result showed that when temperature of the osmotic solution is 40 the duration of the contact of product and osmotic solution is 240 min and the osmotic concentration solution concentration 40.26% sucrose. The optimal conditions for osmotic dehydration process will created. In optimal condition indices of water loss to the percentage of solid gain and level of weight reduction of sample are estimated 40.73%, 2.56%, 16.97% and 43.73% respectively. also the result of artificial Nurral Network modeling showed that Network with one hidden layer and 4 neurons that is layout 3-5-4 (network with 3 input, 4 neuron in hidden layer and 4 output) in prediction of intended output showed the best result This Network with correlation coefficient 0.921 and mean squre error 0.0191 showed the highest accuracy among intended topdologies. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
|
