| 人工神经网络在熏煮香肠质构预测中的应用 |
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| 引用本文： | 董庆利,刘宝林,李保国.人工神经网络在熏煮香肠质构预测中的应用[J].农产品加工．学刊,2008(7). |
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| 作者姓名： | 董庆利 刘宝林 李保国 |
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| 作者单位： | 上海理工大学食品与生物技术研究所,上海,200093 |
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| 基金项目： | 上海高校选拔培养优秀青年教师科研专项基金(slg-07049) |
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| 摘 要： | 应用BP神经网络对熏煮香肠质构的感官评定预测进行了改进。数学检验结果表明,建立的BP神经网络模型平方根误差(RMSE)和标准预测误差(%SEP)较低,显著低于多元回归模型,而偏差因子(B)f和准确性因子(A)f都在可接受范围。BP神经网络可以作为较好的预测模型,用于实际肉类工业中肉制品的质构感官评价,实现机械测定全部或部分代替感官评定的快速性、实时性、便捷性检测。
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| 关 键 词： | BP神经网络 熏煮香肠 质构预测 |
Application of Artificial Neural Network on Predicting Sensory Texture of Smoked-and-cooked Sausage |
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| Dong Qingli,Liu Baolin,Li Baoguo.Application of Artificial Neural Network on Predicting Sensory Texture of Smoked-and-cooked Sausage[J].Nongchanpin Jlagong.Xuekan,2008(7). |
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| Authors: | Dong Qingli Liu Baolin Li Baoguo |
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| Abstract: | Prediction of sensory texture evaluation from smoked-and-cooked sausage was obtained and improved by back propagation neural network(BPNN),which had been analyzed on the basis of multiple regressions by Dong and Luo(2004)previously. It indicated that the accuracy and goodness-of-fit from BPNN is higher significantly than those from multiple regressions with lower root-mean-squares error(RMSE)and standard error of prediction(SEP),and accuracy factor(Af)and bias factor(Bf)in acceptable range. Therefore,BPNN p... |
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| Keywords: | BPNN smoked-and-cooked sausage texture prediction |
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