Optimization of the pistachio nut roasting process using response surface methodology and gene expression programming

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@Article{Kahyaoglu200826,
  author =       "Talip Kahyaoglu",
  title =        "Optimization of the pistachio nut roasting process
                 using response surface methodology and gene expression
                 programming",
  journal =      "LWT - Food Science and Technology",
  volume =       "41",
  number =       "1",
  pages =        "26--33",
  year =         "2008",
  ISSN =         "0023-6438",
  DOI =          "doi:10.1016/j.lwt.2007.03.026",
  URL =          "http://www.sciencedirect.com/science/article/B6WMV-4NFXDRG-2/2/af126f2eab53c54caa0cefff78e6558e",
  keywords =     "genetic algorithms, genetic programming, Pistachio
                 nut, Roasting, Response surface, Optimization",
  abstract =     "Roasted pistachio nuts are consumed as snack foods and
                 used as ingredients in confectionery, chocolates and
                 ice-cream industries. Response surface methodology
                 (RSM) and Gene Expression Programming (GEP) were used
                 to optimize the roasting process for production of the
                 pistachios in shell, kernel, and ground-kernel forms
                 over a range of temperature (100-180degrees C) and for
                 various times (10-60min). The moisture content and
                 color parameters (L, a, b and yellowness index (YI))
                 were evaluated during roasting and modeled by RSM and
                 GEP. The moisture content changes of the pistachios
                 during roasting were successfully described by RSM and
                 GEP models. The results showed that the L, a and b
                 values could be used as parameters for the development
                 of the predictive models during roasting of in shell
                 pistachios, but the color of kernel and ground-kernel
                 pistachios could be monitored by measuring only a and
                 a, b values, respectively. The quadratic models
                 developed by RSM adequately described the changes in
                 selected color parameters during roasting. The GEP
                 models were found to be slightly better than RSM
                 models. The response surface of desirability function
                 was used successfully in optimization procedure of
                 pistachio nut roasting.",
}

Genetic Programming entries for Talip Kahyaoglu

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