计算机应用与软件2011，Vol.28Issue(9)：82-84,143,4.
基于BP神经网络的猪肉新鲜度检测方法
STUDY ON DETECTION OF PORK FRESHNESS USING BP NEURAL NETWORK
摘要
Abstract
Ammonia, hydrogen sulfide and other volatile substances are produced because of spoilage while pork in storage, processing and transportation stage. According to this, the study is aimed to construct an electronic nose system to detect the freshness of pork, which is composed of a detect array with eight metal oxide semiconductors and a mathematical model of intelligent detection for pork freshness using an ameliorated BP network algorithm. The sample data are collected from detection experiments and the recognition model has been trained and tested. Result shows that the predictions of pork freshness between the model and the physicochemical analysis method have a good correlation, and the prediction accuracy derived from the model is greater than 90%.关键词
模式识别/BP网络/猪肉新鲜度/电子鼻/总挥发性盐基氮Key words
Pattern recognition BP network Pork freshness Electronic nose TVBN( total volatile base nitrogen)分类
信息技术与安全科学引用本文复制引用
王彦闯,刘敬彪,蔡强,方向生,吴文娟,刘锐,张延军..基于BP神经网络的猪肉新鲜度检测方法[J].计算机应用与软件,2011,28(9):82-84,143,4.基金项目
国家科技支撑项目子课题(2006BAD30B03-02) （2006BAD30B03-02）
