Practical modeling and optimization of ultrasound-assisted bleaching of olive oil using hybrid artificial neural network-genetic algorithm technique

Computers and Electronics in Agriculture

Volumn 140, Issue , 2017, Pages 422-432

  Asgari, Sara ^a   Sahari, Mohammad Ali ^a   Barzegar, Mohsen ^a  

^a TARBIAT MODARES UNIVERSITY   (Iran)

Author keywords

Artificial neural network genetic algorithm; Lovibond red; Olive oil; Peroxide value; Ultrasound assisted bleaching

Indexed keywords

CLEANING; GENETIC ALGORITHMS; MEAN SQUARE ERROR; NEURAL NETWORKS; OILS AND FATS; OLIVE OIL; OPTIMIZATION; OXIDATION; PEROXIDES; ULTRASONIC APPLICATIONS;

ECONOMIC AND ENVIRONMENTAL BENEFITS; HYBRID ARTIFICIAL NEURAL NETWORK; INFLUENCE OF PROCESS PARAMETERS; LOVIBOND; MINIMUM MEAN SQUARE ERROR (MSE); MULTI-LAYER FEED FORWARD; MULTI-OBJECTIVE MODELING; PEROXIDE VALUE;

BLEACHING;

ARTIFICIAL NEURAL NETWORK; BACK PROPAGATION; BLEACHING; GENETIC ALGORITHM; NUTRITIONAL STATUS; OPTIMIZATION; REDUCTION; ULTRASONICS; VEGETABLE OIL;

EID: 85021455240     PISSN: 01681699     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.compag.2017.06.025     Document Type: Article

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