Identification and Optimal Control of Tomato Respiration Through Pre-storage Heat Treatment
Suitably applied pre-storage heat treatment(35~45℃)can maintain better fruit quality by delaying the ripening process of fruit during storage.The respiration rate of treated fruits remains lower compared with non-treated fruits during subsequent storage.In this paper,the temperature was the control input,varying from 5-40℃,and the quality changes of tomato frnit were indicated by fruit respiration rate,which was monitored as the output.The purpose Was to minimize the respiration by the temperature(e.g.pre-storage heat treatment).An objective function was given by the reciprocal number of the average value of the respiration.The dynamic change in the respiration,as affected by temperature,Was first identified using neural networks.The neural-network model showed good agreement with the observed responses of respiration.Optimal control of the respiration WaS then carried out.aiming to reduce the respiration as much as possible.For convenience,the control process Was divided into l-steps.The optimal I-step set points of temperature Which maximized the Objective function were obtained using genetic algorithms.Optimal values were obtained under severaI difierent constraints of the temperature.
Heat treatment Tomato respiration Optimal control
Kang Tu Tetsuo Morimoto Yasushi Hashimoto
国际会议
The International Conference Information Computing and Automation(2007国际信息计算与自动化会议)
成都
英文
1423-1426
2007-12-19（万方平台首次上网日期，不代表论文的发表时间）