Abstract
The suitability of genetic algorithm as an optimization tool for freeze drying of mushroom has been explored. The optimized solution set obtained from genetic algorithm was compared to a derivative based goal attainment algorithm (fgoalattain) to identify the better optimizer. Regression models for quality parameters of freeze dried button mushrooms were developed and models with ≥ 85% correlation were selected and compiled into an objective function for optimization. Verified optimal solutions revealed that genetic algorithm was more proficient in optimizing physical quality parameters (rehydration and shrinkage ratio) as contrary to fgoalattain which optimized nutritional characteristics (ascorbic acid and protein) better. The ability of genetic algorithm for optimization from the perspective of a consumer was found to be better.