Formulation of fats using neural networks: commercial products and pilot-plant production
DOI:
https://doi.org/10.3989/gya.2003.v54.i3.237Keywords:
Blending, Fat formulation, Hydrogenated fats, Neural networks, ShorteningsAbstract
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.
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