Grasas y Aceites, Vol 54, No 3 (2003)

Formulation of fats using neural networks: commercial products and pilot-plant production


https://doi.org/10.3989/gya.2003.v54.i3.237

Jane Mara Block
Laboratório de Óleos e Gorduras, Faculdade de Engenharia de Alimentos, Brazil

Daniel Barrera-Arellano
Laboratório de Óleos e Gorduras, Faculdade de Engenharia de Alimentos, Brazil

Rodrigo Almeida

Fernando C. Gomide

Roberto Book Moretti

Abstract


In the present work, trials were carried out to verify the range of application of a neural network, designed to formulate fats from 3 raw materials from soybean. For evaluation, 17 randomly selected commercial products, originally formulated with unknown raw materials, were used. Apart from the commercial products, 3 different table margarines were formulated using conventional methods and the neural network, and produced in pilot-plant scale. According to the results obtained, the neural network presented a success index of 64.7% in the formulation of commercial products. With respect to the products formulated and produced in pilot-plant scale, the results obtained using the network were similar to those obtained using the conventional formulation methods.

Keywords


Blending; Fat formulation; Hydrogenated fats; Neural networks; Shortenings

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