Artificial Neural Network and Regression Models to Evaluate Rheological Properties of Selected Brazilian Honeys

The relationships between physico-chemical and rheological properties are considered complex nonlinear systems. Thus, the artificial neural network (ANN) and regression models were used for the rheological characterization of Brazilian honeys, based on low-cost measurements of water content and temperature. The steady shear viscosity (η) performed well when measured in the test phase in a 2-12-1 neuron multilayer perceptron (MLP) ANN (model 1) with a root mean square error (RMSE) and correlation coefficient (r) equal to 0.0430 and 0.9681, respectively. The parameter loss modulus (G″), storage modulus (G′) and complex viscosity (η*) were predicted in the temperature sweep test by small amplitude oscillatory shear (SAOS) measurements during heating and cooling, and the MLP ANNs with architectures of 2-9-3 (model 2) and 2-3-3 (model 3) showed RMSE values equal to 0.0261 and 0.0387 in the test phase, respectively. For all the determined parameters, non-linear exponential models showed similar results to models 1, 2 and 3. An ANN with 3-9-3 architecture (model 4) showed RMSE and r for G′ equal to 0.0158 and 0.7301, for G″ equal to 0.0176 and 0.9581, and for η* equal to 0.0407 and 0.9647, respectively, in the test phase for date of the frequency sweep test obtained by SAOS. These results were far superior to those obtained by second-order multiple linear models. The acquisition of all models is an important application for the processing of honey and honey-based products, since these properties are essential in engineering calculations and quality control of products.