Title : ( GA-ANN and ANFIS Models and Salmonella Enteritidis Inactivation by Ultrasound )
Authors: Bahman soleimanzade , Leila hemati , mahmoud yolmeh , Fakhreddin salehi ,Access to full-text not allowed by authors
Abstract
In this study, adaptive neuro-fuzzy inference system (ANFIS) and genetic algorithm–artificial neural network (GA-ANN) models were used to predict inactivation of Salmonella enteritidis by ultrasound. The effect of amplitude levels, duty cycles and irradiation time of ultrasound on inactivation of S. enteritidis was investigated. The inactivation rate of S. enteritidis was increased by intensifying the amplitude levels and the best inactivation was achieved at 37.5 μm amplitude that S. enteritidis population was reduced to 1.67 cfu/mL. The high inactivation rate of S. enteritidis was achieved under duty cycle of 0.7:0.3, with reduction of population to 1.02 cfu/mL. The overall agreement between ANFIS predictions and experimental data was also very good (R2 = 0.974). The developed GA-ANN, which included 12 hidden neurons, could predict S. enteritidis population with low mean squared error, normalized mean squared error and mean absolute errorequal to 0.083, 0.023 and 0.200, respectively. The results indicated that bothGA-ANN and ANFIS models could give good prediction for the population ofS. enteritidis. Sensitivity analysis results showed that ultrasound time was the mostsensitive factor for the prediction of S. enteritidis population.
Keywords
, ultrasound time , squared error, ANFIS Models@article{paperid:1057235,
author = {Bahman Soleimanzade and Leila Hemati and Yolmeh, Mahmoud and Fakhreddin Salehi},
title = {GA-ANN and ANFIS Models and Salmonella Enteritidis Inactivation by Ultrasound},
journal = {Journal of Food Safety},
year = {2015},
volume = {35},
number = {2},
month = {May},
issn = {0149-6085},
pages = {220--226},
numpages = {6},
keywords = {ultrasound time -squared error- ANFIS Models},
}
%0 Journal Article
%T GA-ANN and ANFIS Models and Salmonella Enteritidis Inactivation by Ultrasound
%A Bahman Soleimanzade
%A Leila Hemati
%A Yolmeh, Mahmoud
%A Fakhreddin Salehi
%J Journal of Food Safety
%@ 0149-6085
%D 2015