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Hemijska industrija
2013, vol. 67, br. 3, str. 465-475
Model veštačke neuronske mreže za osmotsku dehidrataciju kockica svinjskog mesa
Pezo Lato L.a ORCID, Ćurčić Biljana Lj.b, Filipović Vladimir S.b ORCID, Nićetin Milica R.b ORCID, Koprivica Gordana B.b, Mišljenović Nevena M.b ORCID, Lević Ljubinko B.b
aInstitut za opštu i fizičku hemiju, Beograd
bUniverzitet u Novom Sadu, Tehnološki fakultet

e-adresa: vladaf@uns.ac.rs
Projekat:
Osmotska dehidratacija hrane - energetski i ekološki aspekti održive proizvodnje (MPNTR - 31055)

Sažetak
Jedna od potencijalno zanimljivih tehnika za očuvanje proizvoda sa niskim sadržajem vode i poboljšanim nutritivnim, senzornim i funkcionalnim svojstvima jeste proces osmotske dehidratacije. Proces osmotske dehidratacije je prihvatljiv metod sa aspekta uticaja na životnu sredinu, čiji je krajnji cilj očuvanje prvobitnih karakteristika gotovog proizvoda, kao i režim sušenja koji ne utiče negativno na materijal. Ovaj proces je privukao značajnu pažnju zbog niskih procesnih temperatura, male količine otpadnog materijala i niskih energetskih zahteva. Modeli veštačkih neuronskih mreža su nedavno u većoj meri počeli da se koriste za modelovanje i kontrolu procesa. Modeli neuronskih mreža su prepoznati kao dobar alat za dinamičko modelovanje jer ne zahtevaju parametre fizičkih modela, imaju mogućnost učenja rešenja problema iz serija eksperimentalnih podataka i mogu da obrađuju kompleksne nelinearne probleme sa interakcijama između odlučujućih promenljivih veličina. Usled kompleksnosti procesa osmotske dehidratacije, više autora je preporučilo modelovanje kinetike prenosa mase tokom procesa osmotske dehidratacije pomoću veštačkih neuronskih mreža. U ovom radu ispitivan je prenos mase pri osmotskoj dehidrataciji kockica svinjskog mesa (M. triceps brachii), dimenzija 1x1x1 cm3. Koristeći eksperimentalne rezultate ispitivan je uticaj različitih parametara, kao što su koncentracija melase šećerne repe (60-80% m/m), temperatura (20-50 °C) i vreme imerzije (1-5 h) na gubitak vlage, prirast suve materije, krajnji sadržaj suve materije i aktivnost vode. Razvijeno je pet neuronskih mreža za predviđanje gubitka vlage, prirasta suve materije, krajnjeg sadržaja suve materije i aktivnosti vode u procesu osmotske dehidratacije kockica svinjskog mesa. Ovi modeli su predvideli procesne izlazne veličine sa tačnošću izraženom preko stepena korelacije sa eksperimentalnim merenjima: r2 od 0,990 za prirast suve materije i 0,985 za gubitak vlage, 0,986 za aktivitet vode i 0,992 za finalni sadržaj suve materije. Širok opseg procesnih promenljivih veličina razmatranih u konstrukciji ovih modela, kao i njihova laka implementacija u tabelarno izračunavanje čini ih veoma praktičnim za projektovanje i kontrolu procesa.
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O članku

jezik rada: engleski
vrsta rada: naučni članak
DOI: 10.2298/HEMIND120529082P
objavljen u SCIndeksu: 02.09.2013.

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