بهینه یابی متغیرهای مخلوط- فرآیند درتولید خامه قنادی شیر شتر با استفاده از الگوریتم جهش قورباغه چند هدفه

1.Agyei Amponsah, J., Macakova, L., DeKock, H.L., Emmambux, M.N. 2019. Sensory, tribological, and rheological profiling of “clean label” starch–lipid complexes as fat replacers. StarchStärke, 71:1800340.

2.Alghooneh, A., Razavi, S.M.A., Kasapis, S. 2019. Classification of hydrocolloids based on small amplitude oscillatory shear, large amplitude oscillatory shear, and textural properties. J. of Texture Studies. 50:520-538.

3.Alghooneh, A., Razavi, S.M.A., Kasapis, S. 2018. Hydrocolloid clustering based on their rheological properties. J of texture studies. 49:619-638.

4.Amiri, B., Fathian, M., Maroosi, A. 2009. Application of shuffled frog-leaping algorithm on clustering. The International J. of Advanced Manufacturing Technology. 45:199-209.

5.Bag, S. K., Srivastav, P. P., Mishra, H. N. 2011. Optimization of process parameters for foaming of bael (Aegle marmelos L.) fruit pulp. Food and Bioprocess Technology. 4:1450-1458.

6.Bello, L.D., Vieira, A. 2011. Optimization of a product performance using mixture experiments including process variables. J. of Applied Statistics. 38:1701-1715.

7.Bourne, M.C. 1978. Texture profile analysis. Food Technology. 32:62-67.

8.Bylund, G. 1995. The chemistry of milk. Dairy processing handbook Tetra Pak Processing Systems, Lund, Sweden:13-36.

9.Camacho, M., Martı́nez-Navarrete, N., Chiralt, A. 1998. Influence of locust bean gum/λ-carrageenan mixtures on whipping and mechanical properties and stability of dairy creams. Food Research International. 31:653-658.

10.Chung, G., and Lansey, K. 2009. Application of the shuffled frog leaping algorithm for the optimization of a general large-scale water supply system. Water resources management. 23:797-823.

11. Delahaije, R.J., Lech, F.J., Wierenga, P.A. 2019. Investigating the effect of temperature on the formation and stabilization of ovalbumin foams. Food Hydrocolloids. 91:263-274.

12.Dickinson, E., Stainsby, G.1988. Advances in food emulsions and foams. sole distributor in the USA and Canada, Elsevier Science Publishers.

13.Emam-djome, Z., Mousavi, M.E., Ghorbani, A.V., Madadlou, A. 2008. Effect of whey protein concentrate addition on the physical properties of homogenized sweetened dairy creams. International J. of Dairy Technology. 61:183-191.

14.Eusuff, M., Lansey, K., Pasha, F. 2006. Shuffled frog-leaping algorithm: a memetic meta-heuristic for discrete optimization. Engineering optimization. 38:129-154.

15.Eusuff, M.M., Lansey, K.E. 2003. Optimization of water distribution network design using the shuffled frog leaping algorithm. J of Water Resources planning and management. 129:210-225.

16.Farahmandfar, R., Asnaashari, M., Taheri, A., Rad, T.K. 2019. Flow behavior, viscoelastic, textural and foaming characterization of whipped cream: Influence of Lallemantia royleana seed, Salvia macrosiphon seed and carrageenan gums. International J. of Biological Macromolecules. 121:609-615.

17.Harper, W., Peltonen, R., Hayes, J. 1980. Model food systems yield clearer utility evaluations of whey protein. Food Product Development. 14:52-56.

18.Huang, Y., Shen, X.-N., You, X. 2021. A discrete shuffled frog-leaping algorithm based on heuristic information for traveling salesman problem. Applied Soft Computing. 102:107085.

19.Izadi, Z., Mohebbi, M., Shahidi, F., Varidi, M., Salahi, M. R. 2020. Cheese powder production and characterization: A foam-mat drying approach. Food and Bioproducts Processing. 123:225-237.

20.Izidoro, D., Sierakowski, M.-R., Waszczynskyj, N., Haminiuk, C. W., de Paula Scheer, A. 2007. Sensory evaluation and rheological behavior of commercial mayonnaise. International J. of Food Engineering. 3.

21.Jaafari, A., Zenner, E. K., Panahi, M., Shahabi, H. 2019. Hybrid artificial intelligence models based on a neuro-fuzzy system and metaheuristic optimization algorithms for spatial prediction of wildfire probability. Agricultural and Forest Meteorology. 266:198-207.

22.Jakubczyk, E., Niranjan, K. 2006. Transient development of whipped cream properties. J. of Food Engineering. 77:79-83.

23.Javidi, F., Razavi, S. M., Behrouzian, F., Alghooneh, A. 2016. The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream. Food Hydrocolloids. 52:625-633.

24.Kayacier, A., Dogan, M. 2006. Rheological properties of some gums-salep mixed solutions. J.of Food Engineering. 72:261-265.

25. Kennedy, J., Eberhart, R. Year. Particle swarm optimization. In Proceedings of ICNN'95-international conference on neural networks. IEEE; of Conference: 1942-1948.

26.Liszka-Skoczylas, M., Ptaszek, A., Żmudziński, D. 2014. The effect of hydrocolloids on producing stable foams based on the whey protein concentrate (WPC). J. of Food Engineering. 129:1-11.

27. Luo, J., Chen, M.-R. 2014. Improved shuffled frog leaping algorithm and its multi-phase model for multi-depot vehicle routing problem. Expert Systems with Applications. 41:2535-2545.

28.Luo, X.-h., Yang, Y., Li, X. Year. Solving TSP with shuffled frog-leaping algorithm. In 2008 Eighth International Conference on Intelligent Systems Design and Applications. IEEE; of Conference: 228-232.

29.Ma, X., Bian, Y., and Gao, F. 2020. An improved shuffled frog leaping algorithm for multiload AGV dispatching in automated container terminals. Mathematical Problems in Engineering. 1260196

30.Montgomery, D.C. 2017. Design and analysis of experiments. John wiley & sons.

31.Naji, S., Razavi, S.M., Karazhiyan, H. 2012. Effect of thermal treatments on functional properties of cress seed (Lepidium sativum) and xanthan gums: A comparative study. Food Hydrocolloids, 28:75-81.

32.Padiernos, C., Lim, S.-Y., Swanson, B., Ross, C., and Clark, S. 2009. High hydrostatic pressure modification of whey protein concentrate for use in low-fat whipping cream improves foaming properties. J. of Dairy Science, 92:3049-3056.

33. Phillips, L., Schulman, W., and Kinsella, J. 1990. pH and heat treatment effects on foaming of whey protein isolate. J. of Food Science. 55:1116-1119.

34.Race, S. 1991. Improved product quality through viscosity measurement. Food technology (Chicago), 45:86-88.

35.Raharitsifa, N., Genovese, D.B., and Ratti, C. 2006. Characterization of apple juice foams for foam‐mat drying prepared with egg white protein and methylcellulose. J. of Food Science. 71:E142-E151.

36.Rao, M. A.2010. Rheology of fluid and semisolid foods: principles and applications. Springer Science & Business Media.

37.Richert, S., Morr, C., and Cooney, C. 1974. Effect of heat and other factors upon foaming properties of whey protein concentrates. J. of Food Science. 39:42-48.

38.Rudan, M.A., Barbano, D.M., Guo, M. R., and Kindstedt, P.S. 1998. Effect of the modification of fat particle size by homogenization on composition, proteolysis, functionality, and appearance of reduced fat Mozzarella cheese. J. of Dairy Science. 81:2065-2076.

39.Saha, D., and Bhattacharya, S. 2010. Hydrocolloids as thickening and gelling agents in food: A critical review. J. of Food Science and Technology. 47:587-597.

40. Sharma, S., Sharma, T.K., Pant, M., Rajpurohit, J., and Naruka, B. 2015. Centroid mutation embedded shuffled frog-leaping algorithm. Procedia Computer Science. 46:127-134.
41. Smith, A., Goff, H., and Kakuda, Y. 2000. Microstructure and rheological properties of whipped cream as affected by heat treatment and addition of stabilizer. International Dairy J. 10:295-301.

42.Sopade, P., and Kassum, A. 1992. Rheological characterization of akamu, a semi-liquid food made from maize, millet and sorghum. J. of Cereal Science. 15:193-202.

43.Steffe, J. F.1996. Rheological methods in food process engineering. Freeman press.

44.Turgeon, S.L., and Beaulieu, M. 2001. Improvement and modification of whey protein gel texture using polysaccharides Food Hydrocolloids. 15:583-591.

45.Weise, T. 2009. Global optimization algorithms-theory and application. Self-Published Thomas Weise.

46.Worrasinchai, S., Suphantharika, M., Pinjai, S., Jamnong, P. 2006. β-Glucan prepared from spent brewer's yeast as a fat replacer in mayonnaise. Food hydrocolloids. 20:68-78.

47. Yang, W., Ho, S.L., and Fu, W. 2020. A Modified Shuffled Frog Leaping Algorithm for the Topology Optimization of Electromagnet Devices. Applied Sciences. 10:6186.