| 基于Web的多元指标猪肉新鲜程度分级方法研究 |
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| 引用本文： | 李军,黄岚,王忠义.基于Web的多元指标猪肉新鲜程度分级方法研究[J].肉类研究,2011(11):6-9. |
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| 作者姓名： | 李军 黄岚 王忠义 |
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| 作者单位： | 1. 中国农业大学网络中心,北京,100083
2. 中国农业大学信息与电气工程学院,北京,100083 |
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| 基金项目： | 北京市自然科学基金项目，国家“863”计划项目 |
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| 摘 要： | 围绕猪肉新鲜度的检测分级,提出了基于脉冲耦合神经网络(pulse coupled neural network,PCNN)点火计数的异质传感器数据融合方法,解决不同量纲的传感器数据融合的问题,并研发基于Web的多元指标猪肉新鲜程度分级原型系统。
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| 关 键 词： | 猪肉 新鲜度 数据融合 脉冲耦合神经网络 Web |
Pork Freshness Grading using Multi-sensor Data Fusion Based on Web Technology |
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| LI Jun,HUANG Lan,WANG Zhong-yi.Pork Freshness Grading using Multi-sensor Data Fusion Based on Web Technology[J].Meat Research,2011(11):6-9. |
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| Authors: | LI Jun HUANG Lan WANG Zhong-yi |
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| Affiliation: | 1. Center of Computer Network, China Agricultural University, Beijing 100083, China; 2. College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, China) |
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| Abstract: | In this paper, we proposed a data fusion algorithm, called PCNN （pulse coupled neural network） fire-counting for data, to assess pork freshness with a set of dissimilar sensors; in light of different dimensions of unit values from sensors, normalization preprocessing methods were used before calculation. Finally, we developed a real-time and online prototype system to determnie pork freshness based on Web technology. |
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| Keywords: | pork freshness data fusion pulse coupled neural network Web |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
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