关键词: 苹果籽油, 乳化, 神经网络, 遗传算法

Abstract: The Artificial neural network (ANN) model for emulsification process was established, and the ANN model was optimized using genetic algorithm (GA) in this study. Results showed that emulsifier proportion, wall materials amount and ratio between them, emulsifier amout, temperature and time can affect emulsion stability. The trained network whose structure was 4-9-1 has a high generalization, and the correlation coefficient between simulating outputs and the test data is 0.988. The highest performance, which is 12.1% greater than that in experiments, is obtained on the conditions of wall materials amount 5% , emulsifier amount was 0.59% , temperature 58 ℃ and time 13 min. ANN model can be used to describe relationships between process parameters and emulsion stability and GA can be used to optimize process parameters.

Key words: apple seed oil, emulsification, artificial neural network, genetic algorithm