使用RSM和ANFIS建模与机器学习算法对超声波处理的吉拉布鲁果汁的质量特征的影响
Seydi Yıkmış1, Aylin Duman Altan2, Melikenur Türkol3
1Department of Food Technology, Tekirdag Namık Kemal University, 59830 Tekirdag, Turkiye.
Ultrasonics sonochemistry
|May 28, 2024
概括
超声波治疗增强了吉拉布鲁 (Viburnum opulus L.) 汁中的生物活性和化合物. 这种方法比热巴氏杀菌更好地保存有益的化合物,优化吉拉布鲁果汁的质量.
科学领域:
- 食品科学与技术 食品科学与技术
- 农业科学 农业科学
- 生物化学 生物化学
背景情况:
- 吉拉布鲁 (Viburnum opulus L.) 是一个富含抗氧化剂的安纳托利亚水果.
- 传统加工可能会影响水果的有价值的生物活性化合物.
研究的目的:
- 为了优化超声波参数从gilaburu提取生物活性化合物.
- 为了比较超声处理的吉拉布鲁果汁的质量与热巴氏消毒和对照样本.
主要方法:
- 响应表面方法 (RSM) 和自适应神经模糊推理系统 (ANFIS) 用于优化.
- 超声波治疗参数 (持续时间,振幅) 被优化.
- 分析了包括生物活性化合物,化合物,矿物质和感官评估在内的质量参数.
主要成果:
- 优化的超声波参数为10.7分钟持续时间和53.3振幅.
- 与热巴氏杀菌和对照相比,超声波治疗显著增加了生物活性和化合物.
- 高R平方值 (99.80-99.99%) 表明可靠的RSM和ANFIS模型.
结论:
- 超声波治疗是保护和增强吉拉布鲁果汁中生物活性化合物的有效方法.
- 这种技术为保持吉拉布鲁果汁质量的热巴氏杀菌提供了优越的替代方案.
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