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dc.contributor.CRUESPUNIVERSIDADE DE ESTADUAL DE CAMPINASpt_BR
dc.typeArtigo de periódicopt_BR
dc.titleFormulation Of Fats Using Neural Networks: Commercial Products And Pilot-plant Production [formulación De Grasas A Través De Redes Neuronales: Productos Comerciales Y Producción En Planta Piloto]pt_BR
dc.contributor.authorBlock J.M.pt_BR
dc.contributor.authorBarrera-Arellano D.pt_BR
dc.contributor.authorAlmeida R.pt_BR
dc.contributor.authorGomide F.C.pt_BR
dc.contributor.authorMoretti R.B.pt_BR
unicamp.authorBlock, J.M., Lab. de Oleos e Gorduras, Faculdade de Engenharia de Alimentos, UNICAMP, Caixa Postal 6091, CEP 13081-970, Campinas, SP, Brazilpt_BR
unicamp.authorBarrera-Arellano, D., Lab. de Oleos e Gorduras, Faculdade de Engenharia de Alimentos, UNICAMP, Caixa Postal 6091, CEP 13081-970, Campinas, SP, Brazilpt_BR
unicamp.authorAlmeida, R., Depto. de Eng. de Computac., FEE, UNICAMP, Campinas, SP, Brazilpt_BR
unicamp.authorGomide, F.C., Depto. de Eng. de Computac., FEE, UNICAMP, Campinas, SP, Brazilpt_BR
unicamp.author.externalMoretti, R.B., Sadia Sy.A.pt
dc.description.abstractIn 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.en
dc.relation.ispartofGrasas y Aceitespt_BR
dc.date.issued2003pt_BR
dc.identifier.citationGrasas Y Aceites. , v. 54, n. 3, p. 240 - 244, 2003.pt_BR
dc.language.isoespt_BR
dc.description.volume54pt_BR
dc.description.issuenumber3pt_BR
dc.description.firstpage240pt_BR
dc.description.lastpage244pt_BR
dc.rightsabertopt_BR
dc.sourceScopuspt_BR
dc.identifier.issn173495pt_BR
dc.identifier.urlhttp://www.scopus.com/inward/record.url?eid=2-s2.0-0346934957&partnerID=40&md5=06f2774435ad92f1b9c87dc0ae58f46cpt_BR
dc.date.available2015-06-30T17:29:25Z
dc.date.available2015-11-26T15:41:26Z-
dc.date.accessioned2015-06-30T17:29:25Z
dc.date.accessioned2015-11-26T15:41:26Z-
dc.description.provenanceMade available in DSpace on 2015-06-30T17:29:25Z (GMT). No. of bitstreams: 1 2-s2.0-0346934957.pdf: 51271 bytes, checksum: cc12ef1d83973a29f01a29ca1266b640 (MD5) Previous issue date: 2003en
dc.description.provenanceMade available in DSpace on 2015-11-26T15:41:26Z (GMT). No. of bitstreams: 2 2-s2.0-0346934957.pdf: 51271 bytes, checksum: cc12ef1d83973a29f01a29ca1266b640 (MD5) 2-s2.0-0346934957.pdf.txt: 15416 bytes, checksum: a850734bc4eaaacaba3d07b993167098 (MD5) Previous issue date: 2003en
dc.identifier.urihttp://www.repositorio.unicamp.br/handle/REPOSIP/102256
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/102256-
dc.identifier.idScopus2-s2.0-0346934957pt_BR
dc.description.reference(1989) Official Methods and Recommended Practices of the American Oil Chemists Society, 4th Edn., , American Oil Chemists' Society, Champaignpt_BR
dc.description.referenceBlock, J., (1997) Formulação de Gorduras Hidrogenadas Através de Redes Neurais, , Campinas, Tese de Doutoramento - Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas UNICAMP. Campinas, São Paulo, Brasilpt_BR
dc.description.referenceBlock, J.M., Barrera-Arellano, D., Figueiredo, M.F., Gomide, F.A.C., Blending Process Optimization into Special Fat Formulation by Neural Networks (1997) J. Am. Oil Chem. Soc., 74, pp. 1537-1541pt_BR
dc.description.referenceBlock, J.M., Barrera-Arellano, D., Figueiredo, M.F., Gomide, F.A.C., Sauer, L., Formulation of special fats by neural networks: A statistical approach (1999) J. Am. Oil Chem. Soc., 76 (11), pp. 1357-1361pt_BR
dc.description.referenceErickson, D.R., Erickson, M.D., Hydrogenation and base stock formulation procedures (1995) Pratical Handbook of Soybean Processing and Utilization, pp. 218-238. , D.R. Erickson, (Ed)., AOCS Press, Champaignpt_BR
dc.description.referenceLefebvre, J., Finished product formulation (1983) J. Am. Oil Chem. Soc., 60, pp. 295-300pt_BR
dc.description.referenceReddy, S.Y., Jeyarani, T., Trans-free bakery shortenings from mango kernel and mahua fats by fractionation and blending (2001) J. Am. Oil Chem. Soc., 78 (6), pp. 635-640pt_BR
dc.description.referenceSmallwood, N.J., Using computers for oil blending (1989) J. Am. Oil Chem. Soc., 66, pp. 644-648pt_BR
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