BP神经网络在白砂糖含硫量预测中的应用  

Application of BP Neural Network Model in Forecast of Sulfide Content in White Granulated Sugar

作　　者：曾波[1] 陆登俊[1] 张思原[1] 容玲 

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004 [2]广西南华糖业集团有限公司,广西南宁530002

出　　处：《食品研究与开发》2010年第12期10-12,共3页Food Research and Development

基　　金：广西自然科学基金资助项目(0663023)

摘　　要：通过测定清汁pH值、清糖浆pH值、清汁中残留SO2含量、清糖浆中残留SO2含量以及成品白砂糖的含硫量,建立BP神经网络模型并预测白砂糖的含硫量。结果表明,该方法可行,模型预测结果具有较高的精度。The pH value of the clear juice,the pH value of the clear syrup,the content of SO2 in clear juice,the content of SO2 in clear syrup,and the content of SO2 in white granulated sugar were detected.BP Neural Network model was introduced to construct model to forecast the content of SO2 in white granulated sugar.The result shows that this method is feasible and the model has high accuracy.

关 键 词：BP神经网络 MATLAB 白砂糖含硫量 

分 类 号：TS247[轻工技术与工程—制糖工程]