Publication
Modeling of the lycopene extraction from tomato pulps
| dc.contributor.author | Dolatabadi, Zahra | |
| dc.contributor.author | Rad, Amir Hossien Elhami | |
| dc.contributor.author | Farzaneh, Vahid | |
| dc.contributor.author | Feizabad, Seyed Hashem Akhlaghi | |
| dc.contributor.author | Estiri, Seyed Hossein | |
| dc.contributor.author | Bakhshabadi, Hamid | |
| dc.date.accessioned | 2017-04-07T15:57:41Z | |
| dc.date.available | 2017-04-07T15:57:41Z | |
| dc.date.issued | 2016-01 | |
| dc.description.abstract | The inputs of this network were the concentration of pectinase and time of incubation, and the outputs were extracted lycopene and the activity of radical scavenging activity. Two different networks were designed for the process under the sonication and without it. For optimal network, networks' transfer functions and different learning algorithms were evaluated and the validity of each one was determined. Consequently, the feedforward neural network with function of logarithmic transfer, Levenberg Marquardt algorithm and 4 neurons in the hidden layer with the correlation coefficient of 0.96 and 0.99 were respectively observed for the treatments under sonication and without it, furthermore, root mean squared error and standard error values were obtained 0.46 and 0.22 respectively for the treatments under sonication and 0.77 and 0.38 without it as respectively optimal networks. The selected networks could determine the chosen responses, individually and in combined effect of both inputs as well (R-2 > 0.98). (C) 2015 Elsevier Ltd. All rights reserved. | |
| dc.identifier.doi | 10.1016/j.foodchem.2015.06.069 | |
| dc.identifier.issn | 0308-8146 | |
| dc.identifier.uri | http://hdl.handle.net/10400.1/9790 | |
| dc.language.iso | eng | |
| dc.peerreviewed | yes | |
| dc.relation.isbasedon | WOS:000361922800131 | |
| dc.title | Modeling of the lycopene extraction from tomato pulps | |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.citation.endPage | 973 | |
| oaire.citation.startPage | 968 | |
| oaire.citation.title | Food Chemistry | |
| oaire.citation.volume | 190 | |
| person.familyName | Farzaneh | |
| person.givenName | Vahid | |
| person.identifier.ciencia-id | 1C1E-A777-D6AC | |
| person.identifier.orcid | 0000-0002-0536-9291 | |
| rcaap.rights | restrictedAccess | |
| rcaap.type | article | |
| relation.isAuthorOfPublication | 61a70e8a-ec7a-4071-8365-da3cab860afd | |
| relation.isAuthorOfPublication.latestForDiscovery | 61a70e8a-ec7a-4071-8365-da3cab860afd |
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