Research on the Model of Mixing Wine Bodies Based on Neural Network

Author

Jianping, Ren ; Zhimin, Li

Author_Institution

Inst. of Electron. & Inf. Eng., Suzhou Univ. of Sci. & Technol., Suzhou, China

Volume

1

fYear

2009

fDate

10-11 July 2009

Firstpage

576

Lastpage

578

Abstract

Aiming at instability of the quality of liquor blending and seasoning process, this paper puts out making use of advanced detecting system to acquire information on wine bodies physical-chemical ingredient, raises to 100 kinds of the non-skeletons ingredients of wine bodies. Meanwhile, by using the technology of computer and database, liquor fingerprint is draw, and information on physical-chemical ingredient is analyzed in BP neural network, and achieving the object of intelligent blending of liquor is realized.

Keywords

backpropagation; beverages; blending; BP neural network; advanced detecting system; backpropagation; intelligent liquor blending; liquor blending quality; liquor fingerprint; mixing wine bodies; seasoning process; wine bodies physical-chemical ingredient; Chemical analysis; Chemical processes; Databases; Fingerprint recognition; Information analysis; Intelligent networks; Laboratories; Neural networks; Production facilities; Water pollution; BP Neutral Networks; fingerprint; information on physical-chemical ingredient; intelligent blending of liquor; liquor blending;

fLanguage

English

Publisher

ieee

Conference_Titel

Information Engineering, 2009. ICIE '09. WASE International Conference on

Conference_Location

Taiyuan, Shanxi

Print_ISBN

978-0-7695-3679-8

Type

conf

DOI

10.1109/ICIE.2009.224

Filename

5211515