Combination of optimization techniques to find of processing optimal condition of postharvest broccoli by vacuum cooling process
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Acta scientiarum. Technology (Online) |
Texto Completo: | http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/36222 |
Resumo: | This study aimed to investigate the impact of each factor on the weight loss of postharvest broccoli and treatment efficacy, and also attempted to fix the optimal condition for vacuum cooling treatment on postharvest broccoli by response surface methodology combined with tabu search techniques. Fresh broccoli samples were harvested from a Chinese farm and the green heads of selected samples were cut into smaller ones with approximately 3~4 cmdiameter, and sequentially equilibrated to room temperature. Pressure (200-600 Pa), broccoli weight (200-500 g), water volume (2-6 %, v v-1) and time (20-40 min) were used as factors and weight loss, final temperature and cost as responses. A tabu search algorithm was developed to find the optimum condition for processing broccoli and its initial condition were from response surface methodology. Results demonstrates a good adjust of tabu search algorithm in simulation of the broccoli freezing process. From tabu list the best condition were found as follows: the broccoli weight between 273.5 and 278.0 g with a water volume of 3.0%, processed for 40.0 min and at 200 Pa, where the weight loss was 0.34 ± 0.01%, of end temperature was 2.0 ± 0.0°C and profit percent was 99.66 ± 0.01%. |
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Combination of optimization techniques to find of processing optimal condition of postharvest broccoli by vacuum cooling processBrassica oleracea varexperimental designtabu searchfood preservationthe best condition.Tecnologia de alimentosThis study aimed to investigate the impact of each factor on the weight loss of postharvest broccoli and treatment efficacy, and also attempted to fix the optimal condition for vacuum cooling treatment on postharvest broccoli by response surface methodology combined with tabu search techniques. Fresh broccoli samples were harvested from a Chinese farm and the green heads of selected samples were cut into smaller ones with approximately 3~4 cmdiameter, and sequentially equilibrated to room temperature. Pressure (200-600 Pa), broccoli weight (200-500 g), water volume (2-6 %, v v-1) and time (20-40 min) were used as factors and weight loss, final temperature and cost as responses. A tabu search algorithm was developed to find the optimum condition for processing broccoli and its initial condition were from response surface methodology. Results demonstrates a good adjust of tabu search algorithm in simulation of the broccoli freezing process. From tabu list the best condition were found as follows: the broccoli weight between 273.5 and 278.0 g with a water volume of 3.0%, processed for 40.0 min and at 200 Pa, where the weight loss was 0.34 ± 0.01%, of end temperature was 2.0 ± 0.0°C and profit percent was 99.66 ± 0.01%. Universidade Estadual De Maringá2018-04-26info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionotimização de processosapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/3622210.4025/actascitechnol.v40i1.36222Acta Scientiarum. Technology; Vol 40 (2018): Publicação Contínua; e36222Acta Scientiarum. Technology; v. 40 (2018): Publicação Contínua; e362221806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/36222/pdfCopyright (c) 2018 Acta Scientiarum. Technologyinfo:eu-repo/semantics/openAccessDing, TianGobber, CharlesSantana, José Carlos CurveloAlves, Wonder Alexandre LuzAraújo, Sidnei Alves deDong-Hong, Liu2019-07-17T11:53:48Zoai:periodicos.uem.br/ojs:article/36222Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2019-07-17T11:53:48Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Combination of optimization techniques to find of processing optimal condition of postharvest broccoli by vacuum cooling process |
title |
Combination of optimization techniques to find of processing optimal condition of postharvest broccoli by vacuum cooling process |
spellingShingle |
Combination of optimization techniques to find of processing optimal condition of postharvest broccoli by vacuum cooling process Ding, Tian Brassica oleracea var experimental design tabu search food preservation the best condition. Tecnologia de alimentos |
title_short |
Combination of optimization techniques to find of processing optimal condition of postharvest broccoli by vacuum cooling process |
title_full |
Combination of optimization techniques to find of processing optimal condition of postharvest broccoli by vacuum cooling process |
title_fullStr |
Combination of optimization techniques to find of processing optimal condition of postharvest broccoli by vacuum cooling process |
title_full_unstemmed |
Combination of optimization techniques to find of processing optimal condition of postharvest broccoli by vacuum cooling process |
title_sort |
Combination of optimization techniques to find of processing optimal condition of postharvest broccoli by vacuum cooling process |
author |
Ding, Tian |
author_facet |
Ding, Tian Gobber, Charles Santana, José Carlos Curvelo Alves, Wonder Alexandre Luz Araújo, Sidnei Alves de Dong-Hong, Liu |
author_role |
author |
author2 |
Gobber, Charles Santana, José Carlos Curvelo Alves, Wonder Alexandre Luz Araújo, Sidnei Alves de Dong-Hong, Liu |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Ding, Tian Gobber, Charles Santana, José Carlos Curvelo Alves, Wonder Alexandre Luz Araújo, Sidnei Alves de Dong-Hong, Liu |
dc.subject.por.fl_str_mv |
Brassica oleracea var experimental design tabu search food preservation the best condition. Tecnologia de alimentos |
topic |
Brassica oleracea var experimental design tabu search food preservation the best condition. Tecnologia de alimentos |
description |
This study aimed to investigate the impact of each factor on the weight loss of postharvest broccoli and treatment efficacy, and also attempted to fix the optimal condition for vacuum cooling treatment on postharvest broccoli by response surface methodology combined with tabu search techniques. Fresh broccoli samples were harvested from a Chinese farm and the green heads of selected samples were cut into smaller ones with approximately 3~4 cmdiameter, and sequentially equilibrated to room temperature. Pressure (200-600 Pa), broccoli weight (200-500 g), water volume (2-6 %, v v-1) and time (20-40 min) were used as factors and weight loss, final temperature and cost as responses. A tabu search algorithm was developed to find the optimum condition for processing broccoli and its initial condition were from response surface methodology. Results demonstrates a good adjust of tabu search algorithm in simulation of the broccoli freezing process. From tabu list the best condition were found as follows: the broccoli weight between 273.5 and 278.0 g with a water volume of 3.0%, processed for 40.0 min and at 200 Pa, where the weight loss was 0.34 ± 0.01%, of end temperature was 2.0 ± 0.0°C and profit percent was 99.66 ± 0.01%. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-04-26 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion otimização de processos |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/36222 10.4025/actascitechnol.v40i1.36222 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/36222 |
identifier_str_mv |
10.4025/actascitechnol.v40i1.36222 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/36222/pdf |
dc.rights.driver.fl_str_mv |
Copyright (c) 2018 Acta Scientiarum. Technology info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2018 Acta Scientiarum. Technology |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Technology; Vol 40 (2018): Publicação Contínua; e36222 Acta Scientiarum. Technology; v. 40 (2018): Publicação Contínua; e36222 1806-2563 1807-8664 reponame:Acta scientiarum. Technology (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta scientiarum. Technology (Online) |
collection |
Acta scientiarum. Technology (Online) |
repository.name.fl_str_mv |
Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
||actatech@uem.br |
_version_ |
1799315336457093120 |