Genetic algorithms in optimisation of dried fruits and vegetables quality

English. The work presents the optimization of the quality characteristics of dried apples and celery obtained during the convective drying process with forced air blow and microwave-convection due to the minimization of qualitative changes, such as colour, taste and smell. For this purpose, the study was performed, during which the samples of apples and celery were dried by methods of convection and microwave-convection. The quality characteristics – taste and smell -– determined using a five-point Tilgner’s scale, and colour were evaluated using the computer image analysis. Functional dependencies were then formulated, specifying the changes in the examined quality characteristics on the decision variables, which were: the drying rate in case of convective drying and the microwave power for microwave-convection drying. The issue of the optimization constituted a multi-criteria task. Solutions were sought in the area of feasible solutions defined by the limiting conditions. The optimal solution for the adopted methods of drying and the materials tested were obtained using the method of genetic algorithm.

English. quality of dray material, optimization, genetic algorithms

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