In the last year, interest in using Artificial Neural networks as a modeling tool in food technology is increasing because they have found extensive utilization in solving many complex real world problems. Due to this...In the last year, interest in using Artificial Neural networks as a modeling tool in food technology is increasing because they have found extensive utilization in solving many complex real world problems. Due to this and as previous step at development of some project, this paper intends to introduce the reader inside neural networks: general characteristics of the ANN, their architectures, their rules of learning, types of networks and ANN’s create process. Also this paper presents a comprehensive review of food industrial applications of artificial neural networks in the last year. ANN industrial applications are grouped and tabulated by their main functions and what they actually performed on the referenced papers with except the applications in the olive oil industry that are described with special emphasis.展开更多
Pequi fruit is a characteristic of Central Brazil with high oil content. This study evaluated the extraction of oil from the fruit portions by chemical and physical methods and determined an optimal condition for neut...Pequi fruit is a characteristic of Central Brazil with high oil content. This study evaluated the extraction of oil from the fruit portions by chemical and physical methods and determined an optimal condition for neutralization and degumming of oil extracted by solvent pequi pulp. The solvent extraction of oil was better than the mechanical pressing method. The oil extracted by solvent of the pulp pequi had a higher yield compared to other portions of the fruit. The peels and impurities material of fruit has a negligible amount of oil. The oil extracted from the pulp has better commercial characteristics in relation to the oil obtained from almonds. The operating parameters (temperature and time) studied at the stage of degumming the crude oil were significant at the 5% significance. The Increase in temperature decreases the values of acidity and iodine of the degummed oil.展开更多
文摘In the last year, interest in using Artificial Neural networks as a modeling tool in food technology is increasing because they have found extensive utilization in solving many complex real world problems. Due to this and as previous step at development of some project, this paper intends to introduce the reader inside neural networks: general characteristics of the ANN, their architectures, their rules of learning, types of networks and ANN’s create process. Also this paper presents a comprehensive review of food industrial applications of artificial neural networks in the last year. ANN industrial applications are grouped and tabulated by their main functions and what they actually performed on the referenced papers with except the applications in the olive oil industry that are described with special emphasis.
文摘Pequi fruit is a characteristic of Central Brazil with high oil content. This study evaluated the extraction of oil from the fruit portions by chemical and physical methods and determined an optimal condition for neutralization and degumming of oil extracted by solvent pequi pulp. The solvent extraction of oil was better than the mechanical pressing method. The oil extracted by solvent of the pulp pequi had a higher yield compared to other portions of the fruit. The peels and impurities material of fruit has a negligible amount of oil. The oil extracted from the pulp has better commercial characteristics in relation to the oil obtained from almonds. The operating parameters (temperature and time) studied at the stage of degumming the crude oil were significant at the 5% significance. The Increase in temperature decreases the values of acidity and iodine of the degummed oil.
