طراحی سیستم فازی ارزیابی حسی برای برش‌های سیب خشک‌شده با پرتودهی مادون قرمز

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانش آموخته دکتری مهندسی مواد و طراحی صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی گرگان

2 دانشیار گروه مهندسی مواد و طراحی صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی گرگان

3 استادگروه مهندسی مواد و طراحی صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی گرگان

چکیده

در صنایع غذایی، کاربرد سیستم‌های نظارت و ارزیابی کیفیت با هدف بازدهی و مطلوبیت بیشتر محصول رو به افزایش است. منطق فازی ابزار مناسبی را در طراحی سیستم‌های تصمیم‌گیرنده برپایه تجربیات انسانی فراهم کرده است. در این پژوهش، سیستم فازی جهت ارزیابی حسی برش‌های سیب طی خشک‌کردن با پرتودهی مادون قرمز طراحی شد. بدین منظور، برش‌های سیب در سه ضخامت 5 (نازک)، 9 (متوسط) و mm 13 (ضخیم) تهیه شدند. عملیات پرتودهی متناوب در سه دمای ثابت 70 (پایین)، 75 (متوسط) و °C 80 (بالا) تا دستیابی به سطح رطوبت 15 (کم)، 20 (متوسط) و kg/kg, wb  25 % (زیاد) انجام شد. ارزیابی ویژگی‌های حسی شامل رنگ، آروما، طعم، بافت و پذیرش کلی توسط 10 نفر ارزیاب آموزش‌دیده به روش لفظی و هدونیک انجام گرفت. تجزیه و تحلیل شباهت میان خصوصیات حسی از نظر اهمیت و آنالیز آماری تاثیر شرایط فرآیند روی مطلوبیت نمونه‌ها انجام شد. در نهایت مدل فازی تنظیم گردید. نتایج نشان داد که، در ارزیابی حسی دو عامل رنگ و بافت با ثابت همبستگی پیرسون (PCC) برابر با 981/0، از اهمیت مشابهی برخوردار بودند. کیفیت حسی برش‌های سیب در ضخامت کم، دمای پایین و رطوبت متوسط مطلوب‌تر بود. مدل فازی با میانگین درصد خطای مطلق (MAPE) برابر با 54/14 درصد، پیش‌بینی عددی مطلوبی از متوسط نمرات ارزیابی داشت.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Design of Fuzzy System for Sensory Evaluation of Dried Apple Slices Using Infrared Radiation

نویسندگان [English]

  • hassan sabbaghi 1
  • Aman Mohammad Ziaiifar 2
  • Mehdi Kashaninejad 3
1 Ph.D. Graduated of Food Materials & Processing Design Engineering, Gorgan University of Agricultural Sciences & Natural Resources
2 Associate professor, Department of Food Materials & Processing Design Engineering, Gorgan University of Agricultural Sciences & Natural Resources
3 Professor, Department of Food Materials & Processing Design Engineering, Gorgan University of Agricultural Sciences & Natural Resources
چکیده [English]

In food industry, the use of quality monitoring and evaluating systems which increase the production efficiency and desirability of product is increasing. Fuzzy logic has provided an appropriate tool in the design of the decision maker systems based on human experience. In this study, a fuzzy system was designed for sensory evaluation of apple slices during drying using infrared radiation. For this purpose, the slices of apple were prepared in three thicknesses of 5 (Thin), 9 (Moderate) and 13 mm (Thick). Intermittent radiation operation was performed at three constant temperatures of 70 (Low), 75 (Moderate) and 80 °C (High) to achieve a moisture level of 15 (Low), 20 (Moderate) and 25 % kg/kg, wb (High). Evaluating the sensory attributes including color, aroma, flavor, texture and overall acceptability was performed by ten trained panelists using linguistic and hedonic method. Similarity analysis between sensory properties in terms of importance and statistical analysis for considering the impact of process conditions on the desirability were also performed. Finally, the fuzzy model has been set. The results showed that, color and texture are of the same importance with Pearson correlation coefficient (PCC) equal to 0.981 in the sensory evaluation. Sensory qualities of apple slices were better in thin slices, low temperature and moderate humidity. Fuzzy model with mean absolute percentage error (MAPE) equal to 14.54 %, had a good prediction about average evaluated scores.

کلیدواژه‌ها [English]

  • Fuzzy logic
  • sensory evaluation
  • Apple
  • Infrared
  • Similarity analysis

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مهندسی بیوسیستم ایران
دوره 50، شماره 1
فروردین 1398
صفحه 77-89

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سابقه مقاله

  • تاریخ دریافت: 02 اسفند 1395
  • تاریخ بازنگری: 05 تیر 1397
  • تاریخ پذیرش: 11 مهر 1397

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