Intelligent Estimation of the Canola Oil Stability Using Artificial Neural Networks |
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Authors: | Amir Ahmad Dehghani Zahra Beig Mohammadi Yahya Maghsoudlou Alireza Sadeghi Mahoonak |
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Affiliation: | (1) Department of Water Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Beheshti Ave, Gorgan, 49138-15739, Iran;(2) Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Beheshti Ave, Gorgan, 49138-15739, Iran; |
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Abstract: | In the present study, a multi-layer perceptron neural network and radial basis function (RBF) network were used to estimate
the oxidative stability of canola oil during storage. Artificial neural networks (ANNs) were used to model oxidative stability
of canola oil during storage, and comparison was also made with the results obtained from a regression analysis. The oxidative
stability of canola oils was considered as dependent variable, and independent variables were selected as time (in week),
variety, C14:0, C16:0, C18:0, C20:0, C18:1, C18:2, C18:3, and C22:1 fatty acid content. The results were compared with experimental
data and it was found that the estimated oxidative stability by RBF neural network is more accurate than multi-layer perceptron
network and regression model. It was also found that the oxidative stability of canola oil decreased with increase in storage
time and C18:3 fatty acid content. |
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