基于BP人工神经网络算法的苹果制干适宜性评价

张彪,刘璇,毕金峰,吴昕烨,金鑫,李旋,李潇

Suitability Evaluation of Apple for Chips-Processing Based on BP Artificial Neural Network

ZHANG Biao,LIU Xuan,BI JinFeng,WU XinYe,JIN Xin,LI Xuan,LI Xiao

表4 脆片指标旋转成分矩阵

Table 4 Rotating component matrix of chips indexes

PC1 PC2 PC3 PC4 PC5 PC6 L*值 L* value 0.005 0.071 0.025 0.977 0.023 0.070 a*值 a* value 0.090 0.290 0.012 -0.915 0.031 -0.033 b*值 b* value 0.111 0.783 -0.222 -0.064 0.023 -0.191 硬度 Hardness 0.665 -0.396 -0.188 0.005 0.256 0.034 脆度 Crispness 0.045 -0.738 -0.368 -0.033 0.191 0.170 可溶性固形物 Soluble solid 0.031 0.308 -0.658 0.202 0.424 -0.161 可滴定酸 Titratable acid 0.947 0.031 0.070 -0.030 0.077 0.053 总酚 Total phenol -0.315 0.729 0.022 -0.223 0.049 0.059 果胶 Pectin 0.644 -0.120 -0.006 0.110 -0.252 0.143 可溶性糖 Soluble sugar -0.234 0.027 0.060 -0.017 0.835 -0.055 糖酸比 Sugar-acid ratio -0.904 0.044 -0.025 0.128 0.231 0.030 粗蛋白 Crude protein 0.069 -0.347 0.084 0.030 -0.040 0.814 粗纤维 Crude fiber -0.092 0.210 0.192 -0.020 -0.676 0.396 复水比 Rehydration ratio -0.100 0.184 0.651 -0.147 -0.017 0.432 出品率 Output ratio -0.106 -0.032 -0.072 -0.142 0.438 -0.725 水分含量Moisture 0.203 -0.153 -0.326 -0.007 0.180 0.142 膨化度 Puffing degree 0.107 0.115 0.896 0.165 0.078 -0.007 特征值 Eigen value (λ) 3.453 3.009 2.351 1.737 1.580 1.028 累计方差贡献率 Cumulative variance contribution (%) 20.313 38.016 51.844 62.061 71.356 77.402