Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/67075
Type: Artigo de periódico
Title: Formulation of special fats by neural networks: A statistical approach
Author: Block, JM
Barrera-Arellano, D
Figueiredo, MF
Gomide, FC
Sauer, L
Abstract: In the present work, a neural network able to formulate Cats with three ingredients derived from soybean tone refined oil and two hydrogenated base stocks) was built and trained. The training of the network was accomplished with data on the solid fat content (SFC) of 112 products, association with the proportions of the raw material used in their formulation. After the training, the network furnished, from the requested solid profiles, the possible formulations for the desired product. According to the statistical analysis applied to the results obtained, larger mean errors were observed in products with very low SFC and the smallest errors were found in products with high SFC. Regarding different temperatures, the network performance was more accurate for 10, 20, and 25 degrees C than for 30, 35, and 37.5 degrees C, where the lower measurements resulted in larger relative errors. According to evaluation by industrial experts, all the responses furnished by the network after its training were considered within the acceptable variation limits. For these experts, the network knowledge generalization (accomplished with products not presented during the training) was considered highly efficient (nearly 100%).
Subject: blending
fat formulation
hydrogenated fats
neural networks
shortenings
Country: EUA
Editor: Amer Oil Chemists Soc A O C S Press
Rights: fechado
Identifier DOI: 10.1007/s11746-999-0150-z
Date Issue: 1999
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
WOS000083738400015.pdf105.96 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.