Optimization of slicing sugar beet for improving the purity of diffusion juice using response surface methodology and genetic algorithm
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Maryam Naghipour Zade
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Khalil Behzad
Abstract
The purity is accounted for one of the main characteristics of sugar beet juice in the sugar production process. In this regard, in the paper, the impact of slicing parameters including blade type, slicing angle from 0 to 90°, slicing thickness from 3 to 6 mm, and preheating duration from 3 to 15 min was studied on juice purity using Response Surface Methodology (RSM). The Genetic Algorithm (GA) technique was also employed to find the optimum values of variables to reach the highest juice purity. The results indicated that the quadratic model was the best model to predict juice purity. The Findings presented that as cossette thickness and slicing angle increased, the juice purity was improved. Optimization of the quadratic model by GA showed the best cossette thickness was 6 mm for both blades. The results of optimization indicated that 92.25 and 94.45% juice purities could be obtained from optimum conditions.
Funding source: Ferdowsi University of Mashhad
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Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
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Research funding: This work was funded by Ferdowsi University of Mashhad.
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Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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- Optimization of slicing sugar beet for improving the purity of diffusion juice using response surface methodology and genetic algorithm
Articles in the same Issue
- Frontmatter
- Articles
- Drying characteristics and product quality of whole blueberry pulp in vacuum drying process
- Numerical simulation and microtomography study for drying a deformable isodiametric-cellular food
- Analysis of flavor compounds in marinated chicken wings after irradiation and natural antioxidant (phytic acid and tea polyphenols) treatment
- Effect of heating under pressure treatment on the antioxidant of quinoa
- Evaluation of physico-chemical properties of tomato powder produced by an optimized freeze drying process
- Optimization of foaming process: drying behaviour, physicochemical, and powder properties of hot air-assisted foam-mat dried nectarine
- Optimization of slicing sugar beet for improving the purity of diffusion juice using response surface methodology and genetic algorithm
