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Single- and Multi-Objective Optimization of Low Fat Ice- Cream Formulation, Based on Genetic Algorithms
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نویسنده
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Jamshidi M. ,Hamdami N. ,Dokhani Sh. ,Keramat J.
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منبع
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journal of agricultural science and technology - 2012 - دوره : 14 - شماره : 6 - صفحه:1285 -1296
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چکیده
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Application of either protein or carbohydrate-based products as fat replacers in low fat ice-creams can improve the properties of these products. however, the type and level of fat and fat replacer utilized are affected by such different parameters as functional ones, namely: viscosity and overrun, hardness and melting rate, nutritional properties (calories) as well as the price of the final product. throughout the present study, singleand multi-objective optimization method as based on the genetic algorithms (gas) was applied to select the suitable fat-free as well as low-fat ice-cream formulations. the data related to single-objective optimization of selected parameters revealed that the icecreams containing 3.5% simplesse plus 1.72% fat, and 2.95% maltodextrin plus 1.87% fat have ended up with the most desirable functional objectives. the application of multiobjective optimization led to a range of solutions of different fat and fat replacer contents out of which the producers can adopt the most suitable choice depending on the needs.
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کلیدواژه
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Genetic algorithm ,Low-fat ice-cream ,single and multi objective optimization._____________________________________________________________________________
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آدرس
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islamic azad university, Department of Engineering, ایران, isfahan university of technology, College of Agriculture, Department of Food Science and Technology, ایران, isfahan university of technology, College of Agriculture, Department of Food Science and Technology, ایران, isfahan university of technology, College of Agriculture, Department of Food Science and Technology, ایران
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Authors
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