Genetic algorithms in optimisation of dried fruits and vegetables quality

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41340%2F13%3A63277" target="_blank" >RIV/60460709:41340/13:63277 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Genetic algorithms in optimisation of dried fruits and vegetables quality
Original language description
The work presents the optimization of the quality characteristics of dried apples and celery obtained during the convective drying process with forced air blow and microwave-convection due to the minimization of qualitative changes, such as colour, tasteand smell. For this purpose, the study was performed, during which the samples of apples and celery were dried by methods of convection and microwave-convection. The quality characteristics - taste and smell - determined using a five-point Tilgner's scale, and colour were evaluated using the computer image analysis. Functional dependencies were then formulated, specifying the changes in the examined quality characteristics on the decision variables, which were: the drying rate in case of convective drying and the microwave power for microwave-convection drying. The issue of the optimization constituted a multi-criteria task. Solutions were sought in the area of feasible solutions defined by the limiting conditions. The optimal solution
Czech name
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Czech description
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Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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