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Optimization process of coffee pulp wines combined with the artificial neural network and response surface methodology

文献类型： 外文期刊

作者： Hu, Rongsuo 1 ; Xu, Fei 2 ; Zhao, Liyan 1 ; Dong, Wenjiang 2 ;

作者机构： 1.Nanjing Agr Univ, Coll Food & Technol, Nanjing 210095, Jiangsu, Peoples R China

2.Chinese Acad Trop Agr Sci CATAS, Spice & Beverage Res Inst, Wanning 571533, Hainan, Peoples R China

3.Key Lab Proc Suitabil & Qual Control Special Trop, Wanning 571533, Hainan, Peoples R China

4.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China

关键词： Coffee pulp wine; Process optimization; RSM; ANN-GA

期刊名称：SCIENTIFIC REPORTS （ 影响因子：3.9； 五年影响因子：4.3 ）

ISSN： 2045-2322

年卷期： 2025 年 15 卷 1 期

页码：

收录情况： SCI

摘要： Coffee pulp wine was made from coffee pulp. The level range of fermentation factors was determined by one-factor experiment. The significance factors affecting fermentation were screened by Plackett-Burman and steepest climbing experiments, which were material-liquid ratio, initial pH, initial sugar and yeast amount, respectively. The screened factors were then subjected to a central combination design, and the results were optimized using RSM and ANN-GA. The ANN-GA shows a more accurate optimization effect compared with RSM and a higher degree of model fitting. The coefficient of determination (R2) of the ANN-GA predicted value was 0.9140, while the RMSE was 0.0896. The best results of optimization process showed that the material-liquid ratio was 4.25 : 95.75, the initial pH value was 6.92, the initial sugar concentration was 22.248%, the yeast addition was 1.98%, and the final predicted value was 10.255 mg/L. The research results provided a technical reference for the production of coffee pulp wines.

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