OPTIMIZATION OFMICROWAVE DRYING FOR FOODS

سال انتشار: 1390
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 1,497

فایل این مقاله در 5 صفحه با فرمت PDF قابل دریافت می باشد

استخراج به نرم افزارهای پژوهشی:

لینک ثابت به این مقاله:

شناسه ملی سند علمی:

MEDC01_014

تاریخ نمایه سازی: 11 شهریور 1391

چکیده مقاله:

Optimization opens up the possibility of achieving the best case among the possible alternatives. The formal description of any optimization problem has three parts: set of variables, set of requirements and measure of performance (to compare). Two important factors which must be optimized in microwave drying are power output and temperature distribution inside the sample. Also, sample dimension and heating time should be optimized to prevent overheating and under-heating during microwave drying of foods. RSM simplicity, ease of application, and wide acceptability has made this method one of the most utilized ones in food drying optimization applications. In Neural Networks system, the networks .learn. the behavior of a system when supplied with sets of data made of input and output values. The quadratic model can be used to predict a point of optimum (minimum or maximum), and thus, the optimum conditions of drying processes.

نویسندگان

Danial DEHNAD

Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources Basidj Square, Pardis, Gorgan, Iran

Seid Mahdi JAFARI

Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources Basidj Square, Pardis, Gorgan, Iran

Vahid GHAMBARI

Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources Basidj Square, Pardis, Gorgan, Iran

Mohammad GANJE

Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources Basidj Square, Pardis, Gorgan, Iran

مراجع و منابع این مقاله:

لیست زیر مراجع و منابع استفاده شده در این مقاله را نمایش می دهد. این مراجع به صورت کاملا ماشینی و بر اساس هوش مصنوعی استخراج شده اند و لذا ممکن است دارای اشکالاتی باشند که به مرور زمان دقت استخراج این محتوا افزایش می یابد. مراجعی که مقالات مربوط به آنها در سیویلیکا نمایه شده و پیدا شده اند، به خود مقاله لینک شده اند :
  • The _ Middle-East Drying Conference (MEDC2012) February 19-20, 2012, Mahshar, ...
  • Amouzgar, P., Abdul Khalil, H.P.S., Salamatinia, B., Zuhairi Abdullah, A. ...
  • Sharma, G.P. and Prasad, S. Optimization of Process Parameters for ...
  • Pedreio-M olina, J.L., M onz6-Cabrera, J., Toledo- Moreo, A. and ...
  • International C ommunic ations in Heat and Mass Transfer. 32: ...
  • Botha, G.E.. Oliveira, J.C. and Ahrne, L. Quality Optimization of ...
  • F. Erdogdu (Ed.), Optimization in Food Engineering, CRC Press, Boka ...
  • Z. Pan and G. Gregory Atungulu (Ed.), Infrared Heating for ...
  • _ _ Processing of Foods, Woodhead Publishing, Boka Raton (2005) ...
  • _ _ _ _ Boka Raton (1997) ...
  • Gowen, A., Ab u-Ghannam, N. Frias, J. and Oliveira, J. ...
  • نمایش کامل مراجع