Use of intellectual technologies for quality control of curd
Автор: Blagoveshchenskaya M.M., Davydova G.R., Semina N.A., Blagoveshchenskiy I.G.
Статья в выпуске: 1 (63), 2015 года.
In this article, we consider additional method of quality control of curds by organoleptic properties. Method consists in construction of neural network model to estimate quality of curds by input and output parameters. Quality control of curds by organoleptic properties is not necessary according to state standard specification, therefore we use exemplary 5-score scale for organoleptic estimation. Author gives an example of fundamental operation which is necessary for neural networks projection and gives recommendation for integrated hardware/software solution design. This method makes easier quality control of final product because operator can react on digression in the technological process in proper time (use data recommended by neural network), predict quality of final product in case when technological parameters deviate from the norm.
Короткий адрес: https://readera.ru/14040352