مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

ایجاد یک سیستم هوشمند فازی برای تعیین ویژگی‌های کیفی فرآورده کاکائویی حاوی امولسیون آب در روغن

نوع مقاله : مقاله پژوهشی

نویسندگان
1 دانشگاه ازاد تبریز
2 گروه صنایع غذایی دانشگاه تبریز
3 دانشگاه ازاد اسلامی تبریز
چکیده
امولسیون‌های آب در روغن به‌عنوان جایگزین جزئی کره کاکائو، رویکردی نوین برای تولید فرآورده‌های کاکائویی با کالری کاهش‌یافته محسوب می‌شوند، اما ارزیابی ویژگی‌های کیفی این فرآورده‌ها با روش‌های سنتی، زمان‌بر و وابسته به قضاوت انسانی است. از این‌رو این پژوهش با هدف بررسی تأثیر غلظت‌های مختلف امولسیون آب در روغن (صفر، ۲ و ۴ درصد وزنی) بر ویژگی‌های کیفی فرآورده‌های کاکائویی شامل آنتالپی، تغییرات طول، سفتی، شاخص کروما، فعالیت آبی، ویسکوزیته پلاستیک و پذیرش کلی و همچنین طراحی یک مدل هوشمند مبتنی بر منطق فازی برای پیش‌بینی این ویژگی‌ها انجام شد. نتایج نشان داد که افزایش غلظت امولسیون باعث کاهش آنتالپی ذوب، شاخص کروما و پذیرش کلی شد، در حالی که فعالیت آبی و ویسکوزیته پلاستیک نمونه‌ها افزایش یافت و کمترین میزان سفتی مربوط به نمونه حاوی 2 درصد امولسیون بود. مدل فازی طراحی‌شده بیشترین دقت را در پیش‌بینی فعالیت آبی (با ضریب همبستگی ۹۱۵/۰) و کمترین دقت را در پیش‌بینی سفتی (با ضریب همبستگی ۷۵۳/۰) نشان داد و در سایر ویژگی‌ها نیز ضرایب همبستگی در محدوده‌ی قابل قبولی قرار داشت که بیانگر کارایی مناسب این سیستم در پیش‌بینی ویژگی‌های کیفی فرآورده‌های کاکائویی می‌باشد. در نهایت می‌توان بیان داشت که سیستم منطق فازی توسعه‌یافته در این پژوهش، ابزاری کارآمد، سریع و قابل‌اطمینان برای پیش‌بینی ویژگی‌های کیفی فرآورده‌های کاکائویی ارائه می‌دهد که می‌تواند به‌عنوان یک سامانه کمکی تصمیم‌گیری در کنترل کیفیت و بهینه‌سازی فرمولاسیون در صنعت شکلات مورد استفاده قرار گیرد.
کلیدواژه‌ها
موضوعات

عنوان مقاله English

Development of a Fuzzy Intelligent System for Determining the Quality Characteristics of Cocoa Products Containing Water-in-Oil Emulsion

نویسندگان English

Leila Roufegarinejad 1
Babak Ghanbarzadeh 2
Azar Haghighat Asiabar 1
Mehdi Gharekhani 3
1 Islamic Azad University, Tabriz Branch
2 Food Science Dep. , Tabriz University
3 Islamic Azad university, Tabriz Branch
چکیده English

Water-in-oil emulsions as a partial substitute for cocoa butter are considered a novel approach for producing reduced-calorie cocoa products, however, the evaluation of quality characteristics of these products using traditional methods is time-consuming and dependent on human judgment. Therefore, this study aimed to investigate the effect of different concentrations of water-in-oil emulsion (0, 2, and 4% w/w) on the quality characteristics of cocoa products including enthalpy, length changes, hardness, chroma index, water activity, plastic viscosity, and overall acceptance, as well as designing an intelligent model based on fuzzy logic to predict these characteristics. The results showed that increasing emulsion concentration decreased melting enthalpy, chroma index, and overall acceptance, while water activity and plastic viscosity increased, and the lowest hardness was observed in the sample containing 2% emulsion. The designed fuzzy model showed the highest accuracy in predicting water activity (with a correlation coefficient of 0.915) and the lowest accuracy in predicting hardness (with a correlation coefficient of 0.753), and for other characteristics, the correlation coefficients were within an acceptable range, indicating the appropriate efficiency of this system in predicting the quality characteristics of cocoa products. Finally, it can be stated that the fuzzy logic system developed in this study provides an efficient, rapid, and reliable tool for predicting the quality characteristics of cocoa products, which can be used as a decision support system in quality control and formulation optimization in the chocolate industry.

کلیدواژه‌ها English

Cocoa product
Water-in-oil emulsion
Quality control
Fuzzy logic
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