Use of simulated annealing in standardization and optimization of the acerola wine production

Almeida, Sheyla dos Santos; Alves, Wonder Alexandre Luz; Araújo, Sidnei Alves de; Santana, José Carlos Curvelo; Narain, Narendra; Souza, Roberto Rodrigues de

doi:10.1590/fst.2014.0037

Cited by 17 publications

(21 citation statements)

References 26 publications

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“…After execution of the tests, a model was obtained by the least squares method and its adjustment was verified using the analysis of variance (ANOVA). Optimization was performed using the response surface methodology (RSM) in Software Statistica 6.0 for Windows ® , São Paulo, Brazil, based on the concept proposed by [32][33][34][35]. The extracted material was distributed in Petri dishes and placed in a vacuum oven at 55 • C for 12 h. The dry material was then ground to obtain a powder and was characterized according to the standards presented in Association of Official Analytical Chemists, AOAC [36].…”

Section: Collagen Extraction Proceduresmentioning

confidence: 99%

“…The techniques used for good practices and food security were based on Resolution RDC n • 216/2004 of the National Health Surveillance Agency (ANVISA) on 15 September 2004 [32,35]. Requirements for analysis of chemical and microbiological composition in food are presented in this law.…”

Section: Gelatin Preparationmentioning

confidence: 99%

“…Chicken Gelatin Commercial Gelatin The form used to translate the sensorial responses of consumers to a numeric value in a hedonic scale was as follows: 1-I disliked extremely, 2-I disliked very much, 3-I disliked moderately, 4-I disliked slightly, 5-I perceived no difference (neither like nor dislike), 6-I liked slightly, 7-I liked moderately, 8-I liked very much, and 9-I liked extremely [32,[37][38][39]. Based on the frequency of responses, sensorial data were compared using Student's t-test according to Equations (3) and (4) [38,40,41].…”

Section: Contents (%)mentioning

confidence: 99%

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Valorization of Chicken Feet By-Product of the Poultry Industry: High Qualities of Gelatin and Biofilm from Extraction of Collagen

Santana

Gardim²,

Almeida

et al. 2020

Polymers

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In this research, products with high quality were obtained from natural sources. The sensorial qualities, chemical characterization, and physical properties of gelatin extracted from chicken feet were compared with commercial gelatins. The extraction process was performed using acetic acid on a concentration ranging from 0.318% to 3.682%, processing time between 1.0 h and 8.4 h and extraction temperature between 43.3 °C and 76.8 °C. After the end of each assay, the yield was measured. Results showed that, under the best conditions, the collagen extraction yield was above 8%, and comprised 78.525 g/100 g of protein. Collagen analyzed by ICP-MS was composed of 99.44% of macro-minerals that are of great importance to human health. ATR-FTIR analysis showed that approximately 70.90% of the total protein from chicken feet is collagen, whereas, in commercial gelatin, only 30.31% is collagen. When comparing chicken gelatin with commercial gelatin, most sensory attributes were similar and chicken gelatin gained acceptance by more than 80% of the consumers. Additionally, the collagen films obtained from chicken feet and swine showed water absorption, odors, and texture characteristics similar to commercial material, such as latex and celofane. Consequently, due to its similarity to human skin, it is possible to apply it as a biocurative.

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Section: Collagen Extraction Proceduresmentioning

confidence: 99%

Section: Gelatin Preparationmentioning

confidence: 99%

Section: Contents (%)mentioning

confidence: 99%

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Valorization of Chicken Feet By-Product of the Poultry Industry: High Qualities of Gelatin and Biofilm from Extraction of Collagen

Santana

Gardim²,

Almeida

et al. 2020

Polymers

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show abstract

“…In general, metaheuristic techniques need to be combined with some modeling technique in order for their performance to be improved. As the work presented by Almeida et al (2014) and Santana et al (2018) which used simulated annealing and response surface methodology in standardization and optimization of the a wine production. Benvenga et al (2016) have been combined the response surface methodology with genetic algorithm to study of the economic viability of alcohol production from Cassava root.…”

Section: Use Of Tabu Search In Process Optimizationmentioning

confidence: 99%

<b>Combination of optimization techniques to find of processing optimal condition of postharvest broccoli by vacuum cooling process

et al. 2018

Self Cite

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This study aimed to investigate the impact of each factor on the weight loss of postharvest broccoli and treatment efficacy, and also attempted to fix the optimal condition for vacuum cooling treatment on postharvest broccoli by response surface methodology combined with tabu search techniques. Fresh broccoli samples were harvested from a Chinese farm and the green heads of selected samples were cut into smaller ones with approximately 3~4 cmdiameter, and sequentially equilibrated to room temperature. Pressure (200-600 Pa), broccoli weight (200-500 g), water volume (2-6 %, v v-1) and time (20-40 min) were used as factors and weight loss, final temperature and cost as responses. A tabu search algorithm was developed to find the optimum condition for processing broccoli and its initial condition were from response surface methodology. Results demonstrates a good adjust of tabu search algorithm in simulation of the broccoli freezing process. From tabu list the best condition were found as follows: the broccoli weight between 273.5 and 278.0 g with a water volume of 3.0%, processed for 40.0 min and at 200 Pa, where the weight loss was 0.34 ± 0.01%, of end temperature was 2.0 ± 0.0°C and profit percent was 99.66 ± 0.01%.

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“…It has been widely used in several areas such as food processing, chemical engineering, energy, environmental management etc (Almeida et al, 2014;Librantz et al, 2011;Campos Benvenga et al, 2016;Cantelli et al, 2015;Jiang et al, 2010). In this paper, a three-dimensional injectioneextraction model of CO 2 -EWR for a coal based chemical plant in the Xinjiang Uyghur Autonomous Region in Northwestern China has been established following the work of Li et al (2014).…”

Section: Introductionmentioning

confidence: 99%

Numerical simulation and optimization of CO2-enhanced water recovery by employing a genetic algorithm

Liu

Agarwal

2016

Journal of Cleaner Production

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Use of simulated annealing in standardization and optimization of the acerola wine production

Cited by 17 publications

References 26 publications

Valorization of Chicken Feet By-Product of the Poultry Industry: High Qualities of Gelatin and Biofilm from Extraction of Collagen

Valorization of Chicken Feet By-Product of the Poultry Industry: High Qualities of Gelatin and Biofilm from Extraction of Collagen

<b>Combination of optimization techniques to find of processing optimal condition of postharvest broccoli by vacuum cooling process

Numerical simulation and optimization of CO2-enhanced water recovery by employing a genetic algorithm

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