Pošlji prispevek (e-pošta) Modeliranje kemijskih lastnosti sezamovega olja pod vplivom pulzirajočega električnega polja z uporabo umetnih nevronskih mrež
Povzetek
V raziskavi je bilo uporabljeno predhodno obravnavanje semen sezama s pulzirajočim električnim poljem (PEF) za izboljšanje učinkovitosti stiskanja in izboljšanje kakovosti olja. Semena sezama so bila izpostavljena različnim jakostim PEF (250, 3250 in 6250 V cm-1) in različnim številom pulzov (10, 30 in 50). Olje je bilo potem iztisnjeno pri 33 rpm. Ocenjene so bile nekatere fizikalno-kemične lastnosti dobljenega olja kot so učinkovitost ekstrakcije, indeks kislosti, vsebnost celokupnih fenolov in velikost inhibicije DPPH prostega radikala. Rezultati so pokazali, da se je učinkovitost ekstrakcije v začetku obravnavanja povečala, a se je potem zmanjševala z večanjem moči PEF. Povečanje moči PEF in števila pulzov je vodilo k povečanju kislosti in vsebnosti celokupnih fenolov. Pri tem se je oksidativna stabilnost olja zmanjšala v razmerah večje moči PEF. Antioksidativna aktivnost olja se je v začetku obravnavanja s PEF povečala in nato zmanjšala. Dodatno je bil za predvidevanje učinkov obravnavanja s PEF na fizikalno-kemijske lastnosti iztisnjenega olja uporabljen model umetne nevronske mreže. Najboljši model je bil dosežen z nevronsko mrežo s sigmoidno-hiperbolično funkcijo, in Levenberg – Marquardtovo funkcijo učenja s 5-6-2 topologijo.
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DOI: http://dx.doi.org/10.14720/aas.2020.115.2.1353
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