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首页> 外文期刊>Journal of Food Processing and Preservation >Multi-objective optimization of drying conditions for the Olea europaea L. leaves with NSGA-Ⅱ
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Multi-objective optimization of drying conditions for the Olea europaea L. leaves with NSGA-Ⅱ

机译:NSGA-Ⅱ的Olea Europaea L.叶片干燥条件的多目标优化

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摘要

Phenolic compounds from olive leaves, which attract great attention with their highphenolic content and high antioxidant activity, need to be dried to increase the extractionefficiency before extraction. For this purpose, it is aimed to obtain optimaldrying conditions of hot air inlet temperature (Tg), orifice inlet air flow rate (ν), dryingtime (t), and rehydration ratio (RR) for moisture removal of olive leaves. For thispurpose, final moisture content (MC) and moisture loss (ML) were modeled and optimizedby using soft computing methods. Pareto sets were obtained from predictedquadratic linear models using the least-squares(LS) approach. The nondominatedsorting genetic algorithm-Ⅱ (NSGA-Ⅱ)was used for optimization. The compromisesolution was obtained using the fuzzy c-meansclustering algorithm (FCM) algorithm,one of the multicriteria decision-makingmethods. When the olive leaf is dried underoptimum conditions determined by FCM (Tg = 63.84°C, v = 1.700 m/s, t = 997 s,RR = 2.21%), the experimental values for total phenolic content (TPC) and oleuropeinamount were (20.07 ± 1.01) mg GAE/g dw and (7.30 ± 0.71) mg/g dw, respectively. Itwas found that drying olive leaves under low airflow rate and low hot air input temperatureresulted in less alteration of TPC and oleuropein amount.
机译:来自橄榄叶的酚类化合物,吸引了极高的关注酚类含量和高抗氧化活性,需要干燥以增加提取物提取前的效率。为此目的,它旨在获得最佳状态热风入口温度(Tg)的干燥条件,孔口入口空气流量(ν),干燥用于水分去除橄榄叶的时间(t)和再水化率(RR)。为了这目的,模拟和优化最终水分含量(MC)和水分损失(mL)通过使用软计算方法。帕累托套是从预测获得的使用最小二乘的二次线性模型(LS)方法。 nondominated分类遗传算法-Ⅱ(NSGA-Ⅱ)用于优化。妥协使用模糊C-inse获得溶液聚类算法(FCM)算法,其中一个多铁路决策方法。当橄榄叶干燥时由FCM确定的最佳条件(Tg = 63.84°C,v = 1.700m / s,t = 997 s,RR = 2.21%),总酚类含量(TPC)和Oleuropein的实验值量(20.07±1.01)mg gae / g dw和(7.30±0.71)mg / g dw。它发现在低气流率和低热空气输入温度下干燥橄榄叶导致TPC和Oleuropein的更改较少。

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  • 来源
    《Journal of Food Processing and Preservation》 |2021年第7期|e15625.1-e15625.12|共12页
  • 作者单位

    Vocational School Department of FoodProcessing-FoodTechnology AnkaraYildirim Beyazit University Ankara Turkey Institute of Public Health Department ofTraditional Complementary and IntegrativeMedicine Practice and Research Center Ankara Yildirim Beyazit University Ankara Turkey;

    Faculty of Engineering Department ofChemical Engineering Ankara University Ankara Turkey Departement de Microbiologie Infectiologie et Immunologie Universite deMontreal Montreal QC Canada;

    Faculty of Engineering Department ofChemical Engineering Ankara University Ankara Turkey;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
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