Abstract
Based on the raw materials of mussel meat after taking out the pearl, ultra high pressure is used to extract mussel polysaccharide. The response surface experimental design was used to get the training samples for the neutral network, while the sophisticated neutral network was used for training and stimulating, analyzing extraction factors (pressure strength, solid- liquid ratio and pressure holding time), the interaction between the factors that affected the extraction rate of mussel polysaccharide, and optimizing the ultra high pressure extraction process of mussel polysaccharide. The results showed that artificial neutral network optimization was more accurate than response surface method optimization, and the reliability of predictive value was greater. The optimum conditions for ultra high pressure extraction of mussel polysaccharide were: the pressure strength 340 MPa, the solid-liquid ratio 42∶1 (mL/g), the pressure holding time 10 min, under this condition, the predicted extraction rate of polysaccharide was 7.18%, while the measured value was 7.12%, with the relative error 0.84%. The process has the advantages of short time, high efficiency, environmental protection etc., and provides technical basis for the development and utilization of mussel polysaccharide.
Publication Date
11-28-2016
First Page
148
Last Page
153
DOI
10.13652/j.issn.1003-5788.2016.11.034
Recommended Citation
Bin, ZHANG; Lanping, SUN; Ying, SHI; and Kang, TU
(2016)
"Optimization on ultra high pressure extraction process of mussel polysaccharide based artificial neural network,"
Food and Machinery: Vol. 32:
Iss.
11, Article 34.
DOI: 10.13652/j.issn.1003-5788.2016.11.034
Available at:
https://www.ifoodmm.cn/journal/vol32/iss11/34
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