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Journal of Zhejiang University (Agriculture and Life Sciences)
2004,30
(5)
腌渍雪菜亚硝酸盐含量变化的数学模型
作 者：
杨性民;刘青梅;奚李峰;杨留明
单 位：
浙江万里学院数学研究所;浙江万里学院宁波市农产品加工重点实验室
关键词：
腌渍雪菜;亚硝酸盐;线性模型;神经网络
摘 要：
采用L4(23)正交法,对雪菜腌制过程中影响亚硝酸盐含量变化的盐度、发酵方式和品种等因素进行研究,并建立了2个数学模型.结果表明:利用"最小二乘法"进行估计的线性效用估计模型,估计结果同控制亚硝酸盐产生的实际情况相吻合.利用"Matlab"软件建立神经网络模型,采用"Levenberg-Marquardt"训练方法,进行180次训练,就达到10-7精度.说明控制亚硝酸盐产生神经网络模型较线性模型更具有优越性.
译 名：
Mathamatical model of nitrite content in the pickled potherb mustard
作 者：
YANG Xing-min~1, LIU Qing-mei~1, XI Li-feng~2, YANG Liu-ming~1ng Wangli University, Ningbo 315100, China; 2.Institute of Mathematics, Zhejiang Wanli University, Ningbo 315100, China)
关键词：
pickles; nitrite;linear model;neural metwork
摘 要：
The effect of some factors including fermentation method, the content of salt and the species on the content of nitrite during the process of pickling of potherb mustard was investigated by using the L_4(2~3) orthogonal experiment. Two mathematical models were provided. The results showed that one is a valid linear model that was estimated according to least twain-multiplication. The findings attained by this model was consistent with what were found in the process of pickling of potherb mustard. The other is a neural network model, which, combined with "Matlab" software and "Levenberg-Marquardt" exercitation means, precision arrived at 10~(-7) through 180 exercitations. It showed that the latter was superior to the former in the process of pickling of potherb mustard.
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