Simulation approach for optimal design of vacuum cooling on broccoli by simulated annealing technique

Authors

  • Ding Tian Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
  • W. A. L. Alves Industrial Engineering Post Graduation Program, Nine July University, 05001-100, São Paulo, Brazil
  • S. A. Araújo Industrial Engineering Post Graduation Program, Nine July University, 05001-100, São Paulo, Brazil
  • J. C. C. Santana Industrial Engineering Post Graduation Program, Nine July University, 05001-100, São Paulo, Brazil
  • Ling Jiangang Ningbo Academy of Agricultural Sciences, Ningbo 315040, P.R. China
  • Chen Jianchu 1. Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; 2. Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, P.R. China
  • Liu Donghong 1. Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; 2. Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, P.R. China

Keywords:

broccoli, vacuum cooling, simulated annealing, optimization

Abstract

Water-spraying is regarded as an effective method to reduce the weight loss of product during vacuum cooling process. This study aimed to investigate the effect of vacuum cooling factors on the weight loss of postharvest broccoli, and attempted to optimize the treatment conditions by simulated annealing (SA) technique. An algorithm based on simulated annealing meta-heuristic technique was developed to identify the optimum condition for vacuum cooling treatment of broccoli. Results demonstrated that the SA algorithm could adjust well with the simulation of the broccoli cooling process. The best condition was at 200 Pa of pressure, 274 g broccoli, 6% of water volume and 40 min processing time. Under this condition, a product with only 0.35% of weight loss and 1.48°C final temperature was obtained. The developed method may help to effectively control the weight loss during vacuum cooling process and reducing the economic loss. Keywords: broccoli, vacuum cooling, simulated annealing, optimization DOI: 10.3965/j.ijabe.20140705.012 Citation: Ding T, Alves W A L, Araújo S A, Santana J C C, Ling J G, Chen J C, Liu D H. Simulation approach for optimal design of vacuum cooling on broccoli by simulated annealing technique. Int J Agric & Biol Eng, 2014; 7(5): 111-115.

Author Biographies

Ding Tian, Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China

Lecturer

W. A. L. Alves, Industrial Engineering Post Graduation Program, Nine July University, 05001-100, São Paulo, Brazil

Professor

J. C. C. Santana, Industrial Engineering Post Graduation Program, Nine July University, 05001-100, São Paulo, Brazil

Assistant Professor

Ling Jiangang, Ningbo Academy of Agricultural Sciences, Ningbo 315040, P.R. China

Dean

Chen Jianchu, 1. Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; 2. Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, P.R. China

Professor

Liu Donghong, 1. Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; 2. Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, P.R. China

Professor, Mailing address: 866 Yuhangtang Road, Hangzhou, Zhejiang, China. Tel/Fax: 86-571-8898-2169.

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Published

2014-10-30

How to Cite

Tian, D., Alves, W. A. L., Araújo, S. A., Santana, J. C. C., Jiangang, L., Jianchu, C., & Donghong, L. (2014). Simulation approach for optimal design of vacuum cooling on broccoli by simulated annealing technique. International Journal of Agricultural and Biological Engineering, 7(5), 111–115. Retrieved from https://ijabe.migration.pkpps03.publicknowledgeproject.org/index.php/ijabe/article/view/1180

Issue

Vol. 7 No. 5 (2014): IJABE

Section

Agro-product and Food Processing Systems

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