A method for predicting the nnk of flue gas from grilled slices based on robust regression modeling
A robust regression and flue gas technology, applied in the direction of complex mathematical operations, can solve problems such as laborious, high cost, and time-consuming, and achieve the effects of reducing detection costs, ensuring robustness, and improving detection efficiency
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Embodiment 1
[0050] (1) Correspondingly list the physical and chemical data of the known baked slices with the smoke NNK data, and establish a data sample set, in which the physical and chemical data include total sugar, reducing sugar, nicotine, total volatile alkali, total nitrogen, nicotine nitrogen, protein , Shimuke value, nitrogen-alkali ratio, chlorine, potassium, sugar-alkali ratio and ammonia alkali, as shown in the following table:
[0051]
[0052] (2) Calculate the column vector x of each physical and chemical data in the data sample set obtained in step (1) 1 ~x n and the column vector y of the flue gas NNK data, the linear correlation coefficient r between each physical and chemical data and the flue gas NNK is calculated by the following formula:
[0053] (1)
[0054] In the formula: x is a column vector of some physical and chemical data, y is the column vector of the flue gas NNK data; the linear correlation coefficient r between the physical and chemical data of a...
Embodiment 2
[0098] Same as steps (1) to (3) of Example 1, only replace other roasted slices to be tested, step (4) is as follows:
[0099] According to the characteristic index items selected in step (2), the corresponding physical and chemical data of the baked slices to be tested, that is, total sugar = 25.94, reducing sugar = 22.43, total volatile alkali = 0.28, total nitrogen = 1.9, protein = 9.43, Shimu Ke Value=2.75, Potassium=1.91, Sugar-base Ratio=11.48, Ammonia Alkali=0.04 are used as input variables and applied to the prediction model in step (3), that is, the model prediction value Y of the smoke NNK of the grilled sheet to be tested can be calculated and calculated =5.23286-0.20846*total sugar-0.57605*reducing sugar-78.93016*total volatile alkali+37.96131*total nitrogen-4.68500*protein+5.43078*Shimuke value-0.59917*potassium-0.35104*sugar-alkaline ratio+75.20158*ammonia alkali =5.519. In order to verify the reliability of the prediction results of the model, the traditional d...
Embodiment 3
[0101] Same as steps (1) to (3) of Example 1, only replace other roasted slices to be tested, step (4) is as follows:
[0102] According to the characteristic index items selected in step (2), the corresponding physical and chemical data of the baked slices to be tested, that is, total sugar = 28.01, reducing sugar = 24.86, total volatile alkali = 0.29, total nitrogen = 1.8, protein = 8.66, Shimu Ke value = 3.24, potassium = 2.03, sugar-alkaline ratio = 11.67, ammoniacal alkali = 0.04 as input variables and applied to the prediction model in step (3), that is, the model prediction value Y of the smoke NNK of the grilled sheet to be tested can be calculated and calculated =5.23286-0.20846*total sugar-0.57605*reducing sugar-78.93016*total volatile alkali+37.96131*total nitrogen-4.68500*protein+5.43078*Shimuke value-0.59917*potassium-0.35104*sugar-alkaline ratio+75.20158*ammonia alkali =5.233. In order to verify the reliability of the prediction results of the model, the traditi...
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