بررسی کارایی شبکه‌های عصبی مصنوعی در پیش‌بینی تأثیر غلظت پلیمر و ولتاژ فرایند الکتروپاشش بر ویژگی‌های فیزیکی ذرات

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی دکترای مهندسی مواد و طراحی صنایع غذایی، پژوهشکده علوم و صنایع غذایی، مشهد، ایران

2 استادیار، گروه زیست فناوری مواد غذایی، پژوهشکده علوم و صنایع غذایی، مشهد، ایران

3 استادیار، گروه نانوفناوری مواد غذایی، پژوهشکده علوم و صنایع غذایی، مشهد، ایران

4 دانشیار، گروه نانوفناوری مواد غذایی، پژوهشکده علوم و صنایع غذایی، مشهد، ایران

5 استادیار، گروه مهندسی مواد غذایی، دانشگاه کینگ مونگکات، بانکوک، تایلند

چکیده

با توجه به حساسیت ترکیبات زیست فعال، به تازگی استفاده از روش نوین پاشش الکتروهیدرودینامیکی جهت ریزپوشانی این ترکیبات پیشنهاد شده است. پارامترهای مؤثر بر اندازه و مورفولوژی ذرات تولیدی به دلیل تأثیری که بر حفاظت ترکیبات زیست فعال و رهایش کنترل شده آنها در مکان و زمان مناسب دارند، از اهمیت فراوانی برخوردارند. از اینرو در مطالعه حاضر ابتدا اثرات میزان غلظت کنسانتره پروتئین آب پنیر، صمغ عربی، شیر خشک و ولتاژ روی برخی از ویژگی‌های فیزیکی محلول پلیمری و اندازه ذرات تولیدی به روش پاشش الکتروهیدرودینامیکی تعیین شد و سپس توسط مدل شبکه‌ی عصبی مصنوعی پرسپترون چند لایه و شبکه با تابع پایه‌ی شعاعی شبیه‌سازی گردید. این دو مدل همراه با توابع آستانه‌ی مختلف در پیش‌بینی مقادیر ویسکوزیته، کشش سطحی، هدایت الکتریکی محلول پلیمری و اندازه کپسول‌های تولیدی مورد استفاده قرار گرفتند. نتایج نشان داد که مدل شبکه‌ی پرسپترون چند لایه متشکل از چیدمانی با پنج ورودی و یک لایه مخفی حاوی 4 نرون با تابع فعال‌سازی تانژانت هیپربولیک که با استفاده از الگوریتم یادگیری لونبرگ-مارکوارت و تعداد تکرار 1000 آموزش دیده بود، بهترین نتیجه را برای پیش‌بینی این ویژگی‌ها در مقایسه با شبکه‌ی تابع پایه‌ی شعاعی بدست داد. ضرایب تبیین اندازه ذرات تولیدی، ویسکوزیته، کشش سطحی و هدایت الکتریکی محلول به ترتیب برابر با 958/0، 991/0، 996/0 و 967/0 بودند. آنالیز حساسیت مقادیر پیش‌بینی شده توسط شبکه‌ی عصبی پرسپترون چند لایه در برابر مقادیر تجربی حاکی از قرار گرفتن داده‌ها به طور تصادفی در اطراف خط رگرسیونی با ضریب تبیین بالا بود که دلیلی بر دقت بالای شبکه‌ی عصبی در پیش‌بینی داده‌های خروجی می‌باشد. شایان ذکر است که اندازه ذرات تولیدی، ویسکوزیته و هدایت الکتریکی محلول پلیمری با بالا رفتن غلظت پلیمرهای به کار رفته افزایش یافت و تمامی سطوح اختلاف آماری معنی‌دار (05/0< P) داشتند. نتایج به دست آمده در این مطالعه، به منظور پیش‌بینی اثرات عوامل اشاره شده بر ویژگی‌های فیزیکی محلول هیدروکلوئیدی و ذرات تولیدی در جهت انتخاب مناسبترین ترکیب دیواره، با در نظر داشتن هدف از ریزپوشانی ترکیب زیست فعال، اهمیت کاربردی دارند.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Evaluating the performance of artificial neural networks (ANNs) for predicting the effect of polymer concentration and operating voltage on the physical properties of electrosprayed particles

نویسندگان [English]

  • Ali Alehosseini 1
  • Mahboobe Sarabi Jamab 2
  • Behrouz Ghorani 3
  • Rassoul Kadkhodaee 4
  • Saowakon Wongsasulak 5
1 PhD. Student of Food Materials and Process Design Engineering, Department of Food Nanotechnology, Research Institute of Food Science & Technology, Mashhad, Iran
2 Assistant Professor, Department of Food Biotechnology, Research Institute of Food Science & Technology (RIFST), Mashhad, Iran
3 Assitant Professor, Department of Food Nanotechnology, Research Institute of Food Science & Technology
4 Associate Professor, Department of Food Nanotechnology, Research Institute of Food Science & Technology
5 Assitant Professor, Department of Food Engineering, King Mongkut’s University of Technology Thonburi (KMUTT), Bangkok, Thailand
چکیده [English]

Electrohydrodynamic atomization has recently been introduced as a safe method for encapsulation of sensitive bioactive compounds. In this regard, the parameters affecting the size and morphology of particles, owing to their key role in the protection and controlled release of bioactive compounds, are of paramount importance. In this study the influence of whey protein concentrate (WPC), gum Arabic and skim milk concentration as well as the operating voltage on the size and morphology of electrosprayed particles was investigated and the experimental data were then used for simulation of the process using two feed-forward artificial neural networks: multilayer perceptron and radial basis function networks. These models along with different threshold functions were employed to predict the viscosity, surface tension, electrical conductivity of polymers solutions, and the size of particles. The results showed that multilayer perceptron network comprising a set of 5 inputs and a single hidden layer containing 4 neurons with hyperbolic tangent activation function which was trained by Levenberg-Marquardt (LM) learning algorithm at 1000 epochs predicted the desired outputs more accurately than the radial basis function network. The determination coefficients (R2) for particles size, viscosity, surface tension, and electrical conductivity of polymers solutions were found to be 0.958, 0.9991, 0.996 and 0.967, respectively. Examination of the sensitivity analysis diagram of the predicted values by multilayer perceptron neural network versus experimental data revealed random scattering of points in the close proximity of the regression line with a high determination coefficient which clearly verifies the high accuracy of the model in predicting the outputs. It should be noted that size of particles as well as viscosity and electrical conductivity of solutions significantly increased with the rise of polymers concentration (p < 0.05). The findings of this study may be of useful to predict the impact of the above-mentioned parameters on the physical properties of polymer solutions and the fabricated particles in order to select the most appropriate wall materiel based on the purpose of encapsulation of bioactive compounds.

کلیدواژه‌ها [English]

  • Electrohydrodynamic Atomization
  • Artificial neural network
  • Multilayer Perceptron Model
  • Radial Basis Function Model
  • Physical Properties

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فناوری‌های جدید در صنعت غذا
دوره 4، شماره 4
تیر 1396
صفحه 31-43

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سابقه مقاله

  • تاریخ دریافت: 11 آبان 1395
  • تاریخ بازنگری: 23 آذر 1395
  • تاریخ پذیرش: 28 آذر 1395

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