Uso de redes neurais artificiais para a modelagem da temperatura e da retenção de água no processo de resfriamento de carcaças de frangos por imersão

• Ano de defesa: 2008
• Autor(a) principal: Klassen, Túlio
• Orientador(a): Silva, Edson Antônio Alves da
• Banca de defesa: Cabral, Vladimir Ferreira , Palú, Fernando
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Estadual do Oeste do Paraná; Toledo
• Programa de Pós-Graduação: Programa de Mestrado em Engenharia Química
• Departamento: Centro de Engenharias e Ciências Exatas
• País: BR
• Palavras-chave em Português: Resfriamento; Chillers; Redes neurais; Frango de corte - Carcaça - Modelagem
• Palavras-chave em Inglês: Poultry chilling; Chillers; Artificial neural networks
• Área do conhecimento CNPq: CNPQ::ENGENHARIAS::ENGENHARIA QUIMICA::PROCESSOS INDUSTRIAIS DE ENGENHARIA QUIMICA
• Link de acesso: http://tede.unioeste.br:8080/tede/handle/tede/1864

The Artificial Neural Networks have been used with success for the description and modeling of processes in the most several areas of the knowledge, from economy, administration, artificial intelligence and even control of complex industrial processes. The process of chilling of chickens for immersion in cold water ("chillers") is complex and difficult to be modeled phenomenologicaly, because it involves transfer of heat, mass and transient regime, besides a great number of variables. In this work several architectures of artificial neural networks were used in the description and modeling of the process of chilling of the chickens, foreseeing the final temperature and the growth of weight of the carcasses. Also for comparison effect they were used an empiric model proposed by CARCIOFI & LAURINDO (2007) to describe the absorption of the water for the carcasses and the chilling model according to Newton's Law for the temperature of the carcasses. Different situations were tested changing the numbers of neurons of the entrance and hidden layers, and the number of layers. The data used were supplied by the SADIA - Toledo company for training and validation of the net. For the model twenty-five entrance variables were selected, as weight of the carcass, temperature before the chillers, temperature of the propilenoglicol shirt, flow of water in each module of the tanks, time of chilling and temperature of the renewal water, bubble intensity and amount of ice. The results obtained by the neural network and for Newton's Law they were not efficient to represent the final temperature of the carcass. The neural networks and the empiric model of CARCIOFI & LAURINDO (2007) went very efficient to esteem the amount of water absorbed for the carcasses. The obtained results showed that the net type with 4 x 12 x 4 neurons in the entrance layer, first and second hidden layers respectively was the best to represent the investigated system.