Izvorni znanstveni članak
Determination of total solids in yogurt by microwave heating - optimization via the simplex method
Nada Vahčić
; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Natalija Uršulin-Trstenjak
Mirjana Hruškar
Sažetak
Sometimes it is necessary to optimize polyvariable functions in order to solve many engineering problems. There are a few methods for optimization and Simplex method is one of them. A Simplex is a geometric figure defined by a number of points equal to one more than the number of dimensions of the space. A Simplex in three dimensions is a tetrahedron, and in more dimensions the simplex is not easily visualized. The objective of the sequential simplex method is to force the simplex to move to the region of optimum response. The decisions required to accomplish this constitute are so called "rules" of the Simplex procedure. In this article an example of the Simplex method with four factors, for illustration this very useful method in searching the best working conditions in determination of total solids in yogurt by microwave heating on "Milestone "MLS-1200 Mega System is given. Optimal conditions were established (440s on 580 W and 320s on 420 W) and results obtained under these conditions were identical with results of standard method.
Ključne riječi
yogurt; microwave heating; total solid/water; Simplex method
Hrčak ID:
94735
URI
Datum izdavanja:
9.1.1998.
Posjeta: 1.373 *