FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (3): 70-72.

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Optimization of Salidroside Slow Release Microcapsules Manufacturing Process Based on Genetic Algorithm

 ZHAO  Wu-Qi, YIN  Yong-Guang, CHOU  Nong-Xue   

  1. 1.Department of Food Engineering, Shaanxi Normal University, Xi’an 710062, China; 2.College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, China
  • Online:2007-03-15 Published:2011-12-31

Abstract: The artificial neural network (ANN )model for Salidroside microcapsules was optimized by using genetic algorithm (GA) in the light of establishing fitness function, selecting coding method and determining genetic parameters. The highest performance, 14% greater than the biggest in experiments, is obtained when the ratio of alginate weight to Salidroside weight is 2, alginate concentration 3%, chitosan concentration 0.5%, calcium chloride concentration 1% and pH value 6.35. It is a practical method to optimize the ANN model by using GA.

Key words: genetic algorithm(GA), artificial neural network(ANN), microcapsules, optimization