Determination of Critical Conditions for Puncturing Almonds Using Coupled Response Surface Methodology and Genetic Algorithm

Determination of Critical Conditions for Puncturing Almonds Using Coupled Response Surface Methodology and Genetic Algorithm

In this study, the effect of seed moisture content, probe diameter and loading velocity (puncture conditions) on some mechanical properties of almond kernel and peeled almond kernel is considered to model a relationship between the puncture conditions and rupture energy. Furthermore, distribution of...

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Bibliographic Details
Main Authors: Mahmood Mahmoodi-Eshkaftaki, Mehdi Torki-Harchegani, Rahim Ebrahimi
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2013-01-01
Series:Food Technology and Biotechnology
Subjects:
almond
genetic algorithm
mechanical properties
modelling
response surface methodology
Weibull distribution
Online Access:http://hrcak.srce.hr/file/169430

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