Optimizing effect of frying cycles on cooking oil properties using particle swarm optimization

• المؤلفون الرئيسيون: Jalo, Abdulmumini Salihu, Ishak, Asnor Juraiza, Che Soh, Azura, Abdul Rahman, Ribhan Zafira, Shamsudin, Rosnah
• التنسيق: Conference or Workshop Item
• اللغة: English
• منشور في: IEEE 2015
• الوصول للمادة أونلاين: http://psasir.upm.edu.my/id/eprint/68334/1/Optimizing%20effect%20of%20frying%20cycles%20on%20cooking%20oil%20properties%20using%20particle%20swarm%20optimization.pdf; http://psasir.upm.edu.my/id/eprint/68334/

In this paper, Particle swarm optimization (PSO) technique has been proposed to evaluate the quality of recycled cooking palm oil. This technique proved to be the most powerful and robust technique in the modern era. The sensitivity of the threat by used cooking oil on public health and the complex...