Fuzzy-neural-network-based tea leaf appearance quality quantification method

Abstract

The invention discloses a fuzzy-neural-network-based tea leaf appearance quality quantification method, which comprises the following steps of: (a) selecting a batch of representative samples, and carrying out sensory evaluation on the tea leaf samples by tea leaf tasters with national certificates so as to obtain the appearance grading values of the tea leaf samples; (b) obtaining the visible images of the appearances of tea leaves by adopting a computer vision technology, respectively extracting shape features and color features after carrying out pretreatment on the visible images, and carrying out principal component analysis on all extracted feature variables to obtain a group of uncorrelated new variables; (c) establishing a fuzzy-neural-network-based tea leaf appearance quality quantitative evaluation model, taking the front p principal component factors extracted in the step (b) as an input layer of a network, and taking the sensory evaluation grading value of the appearances of the tea leaves as a desired output of a fuzzy neural network model, wherein the fuzzy-neural-network-based tea leaf appearance quality quantitative evaluation model comprises an input layer, a fuzzy layer, a fuzzy rule calculation layer and an output layer; and (d) calculating the graded value of the appearance quality of unknown tea leaf samples by using the established fuzzy neural network model for tea leaf appearance quality.

Description

technical field [0001] The invention relates to an objective quantification method of tea appearance quality, in particular to a quantification method of tea appearance quality based on fuzzy neural network. Background technique [0002] The quality of tea is a comprehensive reflection of the cooperation and coordination of various components in tea, but the components of tea are very complex and cannot be expressed through the quantification of some internal components; therefore, at home and abroad, the quality of tea, Classification and value determination are mainly evaluated through human senses. The sensory evaluation method is relatively simple, and can identify and describe the flavor characteristics of tea, but the sensory evaluation results are determined by the sensory experience of tea judges, which is obviously random and uncertain, highly subjective, and poor in consistency . The use of instruments to quantify tea quality indicators can effectively avoid the ...

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Problems solved by technology

After searching, there are no relevant research reports on using instruments to quantitatively analyze the appearance quality of tea, and how to reduce the subjectivity of sensory evaluation results in the modeling process

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