基于品质指标预测北京烤鸭的中心温度

柳艳霞,王振宇,郑晓春,朱瑶迪,陈丽,张德权

Prediction of Center Temperature of Beijing Roast Duck Based on Quality Index

YanXia LIU,ZhenYu WANG,XiaoChun ZHENG,YaoDi ZHU,Li CHEN,DeQuan ZHANG

表1 北京烤鸭中心温度的预测模型

Table 1 The prediction models of center temperature of Beijing roast duck

建模方法 Modeling methods 校正集决定系数R2C R2C for Calibration set 校正集均方根误差 SEC for Calibration set 交叉验证决定系数R2CV R2CV for Cross-validation set 交叉验证均方根误差 SECV for Cross-validation set 模型表征 Model characterization MLR 0.9543 5.8205 0.9376 6.8249 Y=0.5138X1-1.2166X2+1.8129X3+14.4454X4+ 14.6893X5+13.6934X6 -1.7653X7+0.2512X8- 13.2067X9-12.7812X10-12.6912X11-12.6671X12 PLSR 0.9384 6.7634 0.9221 7.6114 Y=0.5831X1-0.5723X2+0.9120X3+1.7496X4+ 1.0477X5+0.4625X6-1.7756X7-0.0101X8+ 0.2155X9+0.4015X10+1.2262X11+0.8696X12 SVR 0.9837 3.5215 0.9496 6.1236 ANN 0.9712 4.6260 0.9055 8.5726