用多目标颗粒群集优化为基础的面包构成型建模方法预测面包停滞
Yusheng Zhang1, Hui Yu1, Haiyu Zhang1
1China Agricultural University, College of Engineering, Beijing, China.
使用多目标粒子群优化 (MOPSO) 的新食品构成模型方法快速检测到面包缩. 这种方法有效地识别了爬行测试参数,并预测了粘弹性参数,以改善面包质量监测.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
- 计算智能是一种计算智能.
背景情况:
- 目前的面包盗窃检测方法复杂且效率低下.
- 准确地描述面包的粘弹性特性对于监测面包的衰减至关重要.
- 需要优化算法来处理复杂的食品模型.
研究的目的:
- 开发一种快速高效的食品构成模型方法,用于检测面包缩.
- 使用多目标粒子群集优化 (MOPSO) 来识别爬行测试参数.
- 用粘弹性参数和水分含量来预测面包衰老.
主要方法:
- 空气流激光检测技术用于非破坏性风湿学测试.
- 多目标粒子群优化 (MOPSO) 来识别一般化的凯尔文模型.
- 极端学习机器回归 (ELM) 用于预测水分含量和衰减.
主要成果:
- 与FEA和NLR相比,MOPSO表现出优越的全球搜索能力,避免了局部优化.
- 相关系数 (R) 达到0.847,湿度含量预测的根平均平方误差 (RMSE) 为0.021.
- 空气流激光检测与MOPSO相结合,有效地确定了面包的粘弹性参数,用于停滞监测.
结论:
- 拟议的基于MOPSO的方法提供了一种方便和有效的方法来检测面包缩.
- 该技术适用于在工业环境中分析复杂食品的高维粘弹性模型.
- 该研究为识别粘弹性参数和监测各种食品中衰老提供了宝贵的参考资料.
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