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مدلسازی پارامترهای کیفی توت سفید در فرآیند خشک شدن با استفاده از شبکه عصبی مصنوعی | ||
مهندسی بیوسیستم ایران | ||
مقاله 2، دوره 48، شماره 1، اردیبهشت 1396، صفحه 18-9 اصل مقاله (889.98 K) | ||
نوع مقاله: مقاله پژوهشی | ||
شناسه دیجیتال (DOI): 10.22059/ijbse.2017.61556 | ||
نویسندگان | ||
محمدرضا اصغری1؛ رحیم ابراهیمی* 2؛ بهرام حسین زاده3؛ داود قنبریان4 | ||
1دانشجو کارشناسی ارشد-دانشگاه شهرکرد | ||
2عضو هیات علمی دانشگاه شهرکرد | ||
3هیئت علمی- دانشگاه شهرکرد | ||
4هیئت علمی - دانشگاه شهرکرد | ||
چکیده | ||
توت سفید یکی از میوههای سرشار از قند مفید بوده و از راههای نگهداری این محصول خشک کردن میباشد. امروزه شبکههای عصبی مصنوعی در مدلسازی خشککردن در حال رشد و توسعه است. پژوهش حاضر با هدف مدلسازی کیفیت خشکشدن توت سفید توسط شبکه عصبی انجام گردید. آزمایشهای خشککردن توسط خشککن جریان هوای داغ در دو رطوبت اولیه (1± 85% و 1±80%) و در سه دمای 50، 60 و70 درجه سلسیوس و سه جریان هوای 5/1، 2و 5/2 متر بر ثانیه در رطوبت هوای ثابت خشک گردید. به منظور مدلسازی از شبکه عصبی چند لایه (MLP) با توابع آستانه مختلف و تعداد نورون مختلف و الگوریتم آموزش (trainlm) برای آموزش شبکهها استفاده گردید. نتایج نشان داد که شبکه عصبی با ساختار (3-8-3) با توابع آستانه لگاریتمی و تانژانت سیگموئید با ضریب تعیین (9998/0) و مقدار میانگین مربعات خطا (00002/0) در مقایسه با سایر ساختارهای شبکه، نتایج بهتری را ارائه میکند. | ||
کلیدواژهها | ||
توت سفید؛ خشککردن؛ مدلسازی؛ اسیدیته؛ درجه بریکس | ||
عنوان مقاله [English] | ||
Mulberry qualitative pramaters modelling in drying process using artificial neural networks | ||
نویسندگان [English] | ||
Mohammad reza Asghari1؛ Rahim Ebrahimi2؛ Bahram Hosseinzadeh3؛ Davood ghanbarian4 | ||
چکیده [English] | ||
Mulberry (Morus alba) has been considered as one of the strategic fruits with high levels of useful sugar. Regarding to the advantages of artificial intelligence technology, the application of this technology has been developed extensively to modelling the required parameters in drying procedures.In this study, mulberry drying experiments were implemented in a hot air dryer in two initial moisture levels (%80±1-85%±1) three temperature levels of 50, 60 and 70 and three air speed levels of 1/5, 2 and 2/5 m/s in stable moisture. In order to model the quality of drying, (MLP) neural networks with various threshold and neurons as well as Levenberg-Marquardt algorithm and threshold function of tan-sigmoid were used to instruct networks. The results indicated that the best neural network layout with the structure of (3-12-3) and the threshold function of (Logsig and Purelin) indicate the best result compared to other topologies with the largest coefficient (0/9998) and lowest MSE (0/00002). | ||
کلیدواژهها [English] | ||
Mulberry, Drying, modelling, Total dissolved solids, Acidity | ||
مراجع | ||
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