食品科学 ›› 2006, Vol. 27 ›› Issue (9): 107-110.

• 基础研究 • 上一篇    下一篇

红景天苷缓释微囊神经网络建模

 赵武奇,  殷涌光   

  1. 陕西师范大学食品工程系; 吉林大学生物与农业工程学院
  • 出版日期:2006-09-15 发布日期:2011-10-20

Modeling for Salidroside Microcapsule Release Based on Artificial Neural Network

 ZHAO  Wu-Qi,   Yin-Yong-Guang   

  1. 1.Department of Food Engineering,Shaanxi Normal University, Xi′an 710062, China; 2.College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, China
  • Online:2006-09-15 Published:2011-10-20

摘要: 本文在确定输入层和输出层单元、预处理网络数据、选择激活函数、选择训练方法的基础上,建立了红景苷缓释微囊制作参数与性能之间的神经网络模型,网络结构为5-12-3。该模型能较为精确的拟合输入的样本数据,其最大相对误差不超过4%,模型准确可信,可以代替真实试验,该模型的建立为工艺参数的优化打下基础。

关键词: 神经网络, 海藻酸钠-壳聚糖微囊, 模型

Abstract: Artificial neural network model for chitosan-alginate microcapsules was established on the basis of selecting input- output units, pretreating data, determining transfer function and choosing training function. The network structure is five neurons input layer, three neurons output layer and hidden layers with the number of neurons 12. The trained network has a high generalization, and the error between the predictions and the real values is less than 4% and can take the place of real experiment. The works provide a basis for optimizing process parameters.

Key words: artificial neural network, chitosan-alginate microsphere, model