共查询到9条相似文献,搜索用时 0 毫秒
1.
2.
基于灰色系统论的服装流行色预测研究 总被引:1,自引:0,他引:1
将流行色背景数据作为重要的量化点,利用色度学相关知识和物理测试手段对色彩进行量化,提出将灰色数列预测引入到流行色预测中,对定量分析做出新探索,以达到辅助预测的目的。 相似文献
3.
烤烟醇化过程糖碱比、氮碱比的GM(1,1)灰色预测模型 总被引:2,自引:0,他引:2
为了指导配方打叶的配方模块设计,利用灰色理论建立了烤烟醇化过程糖碱比GM(1,1)灰色模型、糖碱比新陈代谢GM(1,1)灰色模型、氮碱比GM(1,1)灰色模型、氮碱比指数平滑GM(1,1)灰色修正模型和氮碱比对数GM(1,1)灰色修正模型。模型检验结果表明,建立的各种糖碱比、氮碱比模型都有意义,而且可用作中、长期预测。糖碱比灰色模型精度较高,两种模型精度分别达到了98.37%和99.73%;氮碱比灰色模型通过指数平滑和对数修正后,模型精度分别达到了93.56%和88.52%。 相似文献
4.
5.
基于灰色关联分析的缝纫针号预测 总被引:1,自引:0,他引:1
将灰色系统理论应用于服装缝纫加工参数缝纫针号的预测。选择45块常用的服装面料,在KES测试仪上进行面料力学性能的测试。不同面料所用的缝针由服装厂的技师根据经验选择并通过实际缝制实验验证。利用面料的力学性能指标和缝纫针号间的灰色关联分析,按照关联度的高低对建模数据进行筛选,以关联度在0·90以上的参数建立缝纫针号的优化灰色预测模型GM(SP)。与未经灰色关联分析的全参数预测模型GM(AP)比较,优化灰色模型的预测精度有明显提高,说明其应用是有效的。模型的相对误差为5·61%。 相似文献
6.
灰色系统模型及其应用问题的研究 总被引:7,自引:0,他引:7
夏学文 《纺织高校基础科学学报》1995,8(2):181-187,194
分析了灰色系统模型的建模与预测,利用GM(1,1)模型及灰色关联分析进行模型拟合,预测与检验,分别研究了纺织生产中的配棉问题,水文研究中的预测问题及稀罕运量预测问题。 相似文献
7.
8.
9.
A study on kinetics of beer ageing and development of methods for predicting the time to detection of flavour changes in beer 下载免费PDF全文
Hong Li Fang Liu Xi He Yunqian Cui Jianqin Hao 《Journal of the Institute of Brewing》2015,121(1):38-43
The kinetics of beer ageing were studied based on the development of beer stale flavour with storage time. Results showed that the beer ageing rates at 50 and 60°C were 30.0 and 56 times as fast as those at room temperature, respectively. Based on these findings, two methods (method A and B) for predicting the ‘time to detection of flavour change’ (TDFC) of beer were developed. TDFC is the beer shelf‐life in terms of flavour stability. In method A, beers were stored in a 50°C water bath and the intensity of beer ageing was scored daily. Thus, the range of TDFC of the beer was acquired according to the maximum number of days within which the intensity of beer ageing was ≤2 and the minimum number of days within which the intensity of beer ageing was >2. In method B, the 2‐thiobarbituric acid (TBA) values of a beer were determined before and after 1 day of storage in a 50°C water bath, and the TDFC of the beer was calculated using the equation: where ΔTBA is the increment of TBA value during 1 day of storage at 50°C. Both methods were simple, rapid and accurate. Copyright © 2015 The Institute of Brewing & Distilling 相似文献