Optimizing effect of frying cycles on cooking oil properties using particle swarm optimization
In this paper, Particle swarm optimization (PSO) technique has been proposed to evaluate the quality of recycled cooking palm oil. This technique proved to be the most powerful and robust technique in the modern era. The sensitivity of the threat by used cooking oil on public health and the complex...
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| Format: | Conference or Workshop Item |
| Language: | English |
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IEEE
2015
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| Online Access: | http://psasir.upm.edu.my/id/eprint/68334/1/Optimizing%20effect%20of%20frying%20cycles%20on%20cooking%20oil%20properties%20using%20particle%20swarm%20optimization.pdf |
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| author | Jalo, Abdulmumini Salihu Ishak, Asnor Juraiza Che Soh, Azura Abdul Rahman, Ribhan Zafira Shamsudin, Rosnah |
| author_facet | Jalo, Abdulmumini Salihu Ishak, Asnor Juraiza Che Soh, Azura Abdul Rahman, Ribhan Zafira Shamsudin, Rosnah |
| author_sort | Jalo, Abdulmumini Salihu |
| collection | UPM |
| description | In this paper, Particle swarm optimization (PSO) technique has been proposed to evaluate the quality of recycled cooking palm oil. This technique proved to be the most powerful and robust technique in the modern era. The sensitivity of the threat by used cooking oil on public health and the complex nature and laborious approaches of evaluating the oil will be overcome through the proposed algorithm. The findings in this study have revealed that the appropriate temperature in degree centigrade (°C), of grading cooking oil is higher than 200°C for both the TPC and FFA. The study also portrays none significant differences between PSO and GA in terms of optimum estimated value, fitness and temperature. The findings conclude that it is better to evaluate TPC and FFA of used oil at higher temperatures than at low temperatures. |
| first_indexed | 2024-03-06T09:58:20Z |
| format | Conference or Workshop Item |
| id | upm.eprints-68334 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T09:58:20Z |
| publishDate | 2015 |
| publisher | IEEE |
| record_format | dspace |
| spelling | upm.eprints-683342019-05-10T08:31:33Z http://psasir.upm.edu.my/id/eprint/68334/ Optimizing effect of frying cycles on cooking oil properties using particle swarm optimization Jalo, Abdulmumini Salihu Ishak, Asnor Juraiza Che Soh, Azura Abdul Rahman, Ribhan Zafira Shamsudin, Rosnah In this paper, Particle swarm optimization (PSO) technique has been proposed to evaluate the quality of recycled cooking palm oil. This technique proved to be the most powerful and robust technique in the modern era. The sensitivity of the threat by used cooking oil on public health and the complex nature and laborious approaches of evaluating the oil will be overcome through the proposed algorithm. The findings in this study have revealed that the appropriate temperature in degree centigrade (°C), of grading cooking oil is higher than 200°C for both the TPC and FFA. The study also portrays none significant differences between PSO and GA in terms of optimum estimated value, fitness and temperature. The findings conclude that it is better to evaluate TPC and FFA of used oil at higher temperatures than at low temperatures. IEEE 2015 Conference or Workshop Item PeerReviewed text en http://psasir.upm.edu.my/id/eprint/68334/1/Optimizing%20effect%20of%20frying%20cycles%20on%20cooking%20oil%20properties%20using%20particle%20swarm%20optimization.pdf Jalo, Abdulmumini Salihu and Ishak, Asnor Juraiza and Che Soh, Azura and Abdul Rahman, Ribhan Zafira and Shamsudin, Rosnah (2015) Optimizing effect of frying cycles on cooking oil properties using particle swarm optimization. In: 10th Asian Control Conference (ASCC 2015), 31 May-3 June 2015, Kota Kinabalu, Sabah. . 10.1109/ASCC.2015.7244709 |
| spellingShingle | Jalo, Abdulmumini Salihu Ishak, Asnor Juraiza Che Soh, Azura Abdul Rahman, Ribhan Zafira Shamsudin, Rosnah Optimizing effect of frying cycles on cooking oil properties using particle swarm optimization |
| title | Optimizing effect of frying cycles on cooking oil properties using particle swarm optimization |
| title_full | Optimizing effect of frying cycles on cooking oil properties using particle swarm optimization |
| title_fullStr | Optimizing effect of frying cycles on cooking oil properties using particle swarm optimization |
| title_full_unstemmed | Optimizing effect of frying cycles on cooking oil properties using particle swarm optimization |
| title_short | Optimizing effect of frying cycles on cooking oil properties using particle swarm optimization |
| title_sort | optimizing effect of frying cycles on cooking oil properties using particle swarm optimization |
| url | http://psasir.upm.edu.my/id/eprint/68334/1/Optimizing%20effect%20of%20frying%20cycles%20on%20cooking%20oil%20properties%20using%20particle%20swarm%20optimization.pdf |
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