Genetic algorithms in optimisation of dried fruits and vegetables quality

Kód výsledku v 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>

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Genetic algorithms in optimisation of dried fruits and vegetables quality

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

Genetic algorithms in optimisation of dried fruits and vegetables quality

Popis výsledku anglicky

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

Druh

D - Stať ve sborníku

CEP obor

JP - Průmyslové procesy a zpracování

OECD FORD obor

—

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2013

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

Engineering for Rural Development

ISBN

—

ISSN

1691-5976

e-ISSN

—

Počet stran výsledku

5

Strana od-do

628-632

Název nakladatele

Latvia University of Agriculture

Místo vydání

Jelgava, Latvia

Místo konání akce

Jelgava, Latvia

Datum konání akce

23. 5. 2013

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

—