Hemanta Chutia, Fogila Begum, Shubham Rohilla, C. Mahanta
{"title":"热压处理对百香果汁的影响:ANN/GA 优化、货架期预测建模和贮藏期间的质量变化","authors":"Hemanta Chutia, Fogila Begum, Shubham Rohilla, C. Mahanta","doi":"10.1515/ijfe-2023-0306","DOIUrl":null,"url":null,"abstract":"\n Optimized sugar-added passion fruit juice (OPFJ) was obtained after optimization of thermosonication treatments of passion fruit juice using hybrid Artificial neural network/Genetic algorithm. The quality parameters and shelf life of OPFJ stored at various temperatures were assessed. Baranyi and Ratkowsky’s square-root models proved the prediction accuracy of the theoretical model concerning the microbial population during storage. The lag phase value decreased with increasing storage temperature. Temperature rise from 8 to 25 °C decreased the shelf life from 17 to 8 days for OPFJ and 3.5 to 1.5 days for untreated juice. The activation energy and increase in the reaction rate on increase in temperature by 10 °C (Q\n 10 value) were also evaluated. Thermosonication increased the phenolic and β-carotene contents and maintained the pH, titratable acidity, ascorbic acid content, and antioxidant activity during storage. Thermosonication enhanced the quality and shelf life of juice. Predictive modelling effectively predicted the shelf life.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6000,"publicationDate":"2024-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Impact of thermosonication treatment on passion fruit juice: ANN/GA optimization, predictive modelling for shelf life and quality changes during storage\",\"authors\":\"Hemanta Chutia, Fogila Begum, Shubham Rohilla, C. Mahanta\",\"doi\":\"10.1515/ijfe-2023-0306\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\\n Optimized sugar-added passion fruit juice (OPFJ) was obtained after optimization of thermosonication treatments of passion fruit juice using hybrid Artificial neural network/Genetic algorithm. The quality parameters and shelf life of OPFJ stored at various temperatures were assessed. Baranyi and Ratkowsky’s square-root models proved the prediction accuracy of the theoretical model concerning the microbial population during storage. The lag phase value decreased with increasing storage temperature. Temperature rise from 8 to 25 °C decreased the shelf life from 17 to 8 days for OPFJ and 3.5 to 1.5 days for untreated juice. The activation energy and increase in the reaction rate on increase in temperature by 10 °C (Q\\n 10 value) were also evaluated. Thermosonication increased the phenolic and β-carotene contents and maintained the pH, titratable acidity, ascorbic acid content, and antioxidant activity during storage. Thermosonication enhanced the quality and shelf life of juice. Predictive modelling effectively predicted the shelf life.\",\"PeriodicalId\":13976,\"journal\":{\"name\":\"International Journal of Food Engineering\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.6000,\"publicationDate\":\"2024-05-20\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Food Engineering\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1515/ijfe-2023-0306\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Engineering","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1515/ijfe-2023-0306","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Impact of thermosonication treatment on passion fruit juice: ANN/GA optimization, predictive modelling for shelf life and quality changes during storage
Optimized sugar-added passion fruit juice (OPFJ) was obtained after optimization of thermosonication treatments of passion fruit juice using hybrid Artificial neural network/Genetic algorithm. The quality parameters and shelf life of OPFJ stored at various temperatures were assessed. Baranyi and Ratkowsky’s square-root models proved the prediction accuracy of the theoretical model concerning the microbial population during storage. The lag phase value decreased with increasing storage temperature. Temperature rise from 8 to 25 °C decreased the shelf life from 17 to 8 days for OPFJ and 3.5 to 1.5 days for untreated juice. The activation energy and increase in the reaction rate on increase in temperature by 10 °C (Q
10 value) were also evaluated. Thermosonication increased the phenolic and β-carotene contents and maintained the pH, titratable acidity, ascorbic acid content, and antioxidant activity during storage. Thermosonication enhanced the quality and shelf life of juice. Predictive modelling effectively predicted the shelf life.
期刊介绍:
International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.