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An artificial neural network model for prediction of quality characteristics of apples during convective dehydration Ciênc. Tecnol. Aliment.
Scala,Karina Di; Meschino,Gustavo; Vega-gálvez,Antonio; Lemus-mondaca,Roberto; Roura,Sara; Mascheroni,Rodolfo.
In this study, the effects of hot-air drying conditions on color, water holding capacity, and total phenolic content of dried apple were investigated using artificial neural network as an intelligent modeling system. After that, a genetic algorithm was used to optimize the drying conditions. Apples were dried at different temperatures (40, 60, and 80 °C) and at three air flow-rates (0.5, 1, and 1.5 m/s). Applying the leave-one-out cross validation methodology, simulated and experimental data were in good agreement presenting an error < 2.4 %. Quality index optimal values were found at 62.9 °C and 1.0 m/s using genetic algorithm.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Artificial neural networks; Quality attributes; Genetic algorithm; Process optimization; Dried apple.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300004
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Assessment of lettuce quality during storage at low relative humidity using Global Stability Index methodology Ciênc. Tecnol. Aliment.
Ansorena,María Roberta; Agüero,María Victoria; Goñi,María Grabriela; Roura,Sara; Ponce,Alejandra; Moreira,María del Rosario; Di Scala,Karina.
During postharvest, lettuce is usually exposed to adverse conditions (e.g. low relative humidity) that reduce the vegetable quality. In order to evaluate its shelf life, a great number of quality attributes must be analyzed, which requires careful experimental design, and it is time consuming. In this study, the modified Global Stability Index method was applied to estimate the quality of butter lettuce at low relative humidity during storage discriminating three lettuce zones (internal, middle, and external). The results indicated that the most relevant attributes were: the external zone - relative water content, water content , ascorbic acid, and total mesophilic counts; middle zone - relative water content, water content, total chlorophyll, and ascorbic...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Butter lettuce; Quality indices; Shelf life; Mathematical modeling; Weibull distribution.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200024
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