Tài liệu hạn chế xem trước, để xem đầy đủ mời bạn chọn Tải xuống
1
/ 35 trang
THÔNG TIN TÀI LIỆU
Thông tin cơ bản
Định dạng
Số trang
35
Dung lượng
1,52 MB
Nội dung
ArtificialNeuralNetworks - IndustrialandControlEngineeringApplications 234 OBJECTIVE SAMPLE INPUT DATA RESULTS REFERENCE P storage time, spoiled meat Ground beef, pork n=20 Electronic nose Successful Winquist et al., 1993 P Meat freshness Chicken Electronic nose Successful prediction of storage time Galdikas et al., 2000 P Bacterial growth (L. sake) Cooked meat products T, a w , CO 2 Max. specific growth rate R 2 =0.94, RMSE=0.011 Lag phase λ R 2 =0.97, RMSE=6.70 Lou & Nakai, 2001 P Bacterial growth (L. monocytogenes) Meat broth Fluctuating conditions (T, pH, NaCl, a w ) ANN can be used to describe/predict bacterial growth in dynamic conditions Cheroutre- Vialette & Lebert, 2002 P Internal temperature estimation Chicken n=85 IR and laser range imaging R 2 =0.94-0.96 Ma & Tao, 2005 P Shelf-life estimation Cooked meat products T, pH, NaCl, NaNO 2 Error, bias and accuracy factors show successful validation Zurera-Cosano et al., 2005 C Identification of spoiled meat Bovine LD n=156 Electronic nose 83-100% correctness Panigrahi et al., 2006 P Survivival of Escherichia coli Fermented sausage pH, a w , iso- thiocyanate concentration Accurate ANN based models Palanichamy et al., 2008 C,P Meat spoilage identification Bovine LD n=156 Electronic nose Sorting accuracy >90% Microbial count R 2 >0.70 Balasubramanian et al., 2009 C,P Spoilage identification Beef fillets n=74 FT-IR spectroscopy Sorting accuracy 81-94% Satisfactory prediction of microbial counts Argyri et al., 2010 LD – longissimus dorsi; R 2 – coefficient of determination; r – correlation coefficient; P – prediction; C – classification; IR – infrared. Table 3. Application of ANN for spoilage or storage time prediction Application of ArtificialNeuralNetworks in Meat Production and Technology 235 7. Various other applications of ANN in meat science and technology In addition to the mentioned subjects of interest for ANN application in meat science there are various other applications related to meat technology issues (Table 4). These involve identification of animal species in ground meat mixtures (Winquist et al., 1993) or fat tissue (Beattie et al., 2007), recognition of animal origin (distinction between Iberian and Duroc OBJECTIVE SAMPLE INPUT DATA RESULTS REFERENCE Species recognition Ground beef, pork, n=20 Electronic nose Successful Winquist et al., 1993 Visual guidance of evisceration Pig carcasses Computer vision Efficient ANN based system Christensen et al., 1996 Lean tissue extraction (image segmentation) Bovine LD n=60 Computer vision (hybrid image) Better efficiency and robustness of ANN based system Hwang et al., 1997 Fermentation monitoring Sausage Electronic nose Lowest error in case of ANN compared to regression Eklöv et al., 1998 Estimation of meat internal T Cooked chicken meat IR imaging Great potential for monitoring of meat doneness (error of ±1°C) Ibarra et al., 2000 Determination of RN - phenotype Pig n=96 NIR spectroscopy 96% correctness Josell et al., 2000 Identification of feeding and ripening time Pig; dry- cured ham Electronic nose Best prediction for N at 250°C; misclassified hams ≈8% Santos et al., 2004 Species recognition on adipose tissue Lamb, beef chicken,pork n=255 Raman spectroscopy >98% correctness Beattie et al., 2007 P Cooking shrinkage Bovine TB n=25 Computer vision technique r=0.52-0.75 Zheng et al., 2007 Walk-through weighing Pigs Machine vision relative error ≈3% Wang et al., 2008 Differentiation of Iberian and Duroc Pigs n=30 VIS-NIR spectroscopy >95% correctness del Moral et al., 2009 LD – longissimus dorsi; TB – triceps brachii; R 2 – coefficient of determination; r – correlation coefficient; P – prediction; C – classification; VIS – visible; NIR – near infrared; IR - infrared. Table 4. Other applications of ANN in meat science and technology ArtificialNeuralNetworks - IndustrialandControlEngineeringApplications 236 pigs) as affected by rearing regime and/or breed (del Moral et al., 2009), hybrid image processing for lean tissue extraction (Hwang et al., 1997), detection of RN - phenotype in pigs (Josell et al., 2000), the “walk-through” weighing of pigs (Wang et al., 2008), the efficiency of ANN for visual guidance of pig evisceration at the slaughter line (Christensen et al., 1996) and the use of ANN for the processing control of meat products (Eklöv et al., 1998; Ibarra et al., 2000; Santos et al., 2004). Again, in the majority of studies, ANN approach was an instrument to deal with the complex output signal of novel technologies applied. Again, based on the literature reports, supervised learning strategy of ANN (BP-ANN, RBF) was applied in the majority of studies. There were also a few studies where unsupervised learning has been tested (Winquist et al., 1993; Beattie et al., 2007). A bibliographic overview given in Table 4 demonstrates the efficiency and successful classification rate of ANN based systems. 8. Conclusions and future perspectives The existing research work of ANN application in meat production and technology provided many useful results for its application, the majority of them in association with novel technologies. Among interesting ideas that have not been encountered in the literature review is the combination of ANN with bio-sensing technology. ANN shows great potential for carcass and meat (product) quality evaluation and monitoring under industrial conditions or bacterial growth and shelf-life estimation. However, the potentially interesting relevance of ANN, for which the literature information is scarce, is its application for meat authenticity or meat (product) quality forecast based on the information from rearing phase. Overall the presented applications are relatively new and the full potential has not yet been discovered. 9. References Argyri, A. A., Panagou, E. Z., Tarantilis, P. A., Polysiou, M. & Nychas, G. J. E. (2010). Rapid qualitative and quantitative detection of beef fillets spoilage based on Fourier transform infrared spectroscopy data andartificialneural networks. Sensors and Actuators B-Chemical, 145, 1, 146-154, ISSN: 0925-4005 Balasubramanian, S., Panigrahi, S., Logue, C. M., Gu, H. & Marchello, M. (2009). Neural networks-integrated metal oxide-based artificial olfactory system for meat spoilage identification. Journal of Food Engineering, 91, 1, 91-98, ISSN: 0260-8774 Beattie, J. R., Bell, S. E. J., Borggaard, C., Fearon, A. M. & Moss, B. W. (2007). Classification of adipose tissue species using Raman spectroscopy. Lipids, 42, 7, 679-685, ISSN: 0024- 4201 Berg, E. P., Engel, B. A. & Forrest, J. C. (1998). Pork carcass composition derived from a neural network model of electromagnetic scans. Journal of Animal Science, 76, 1, 18-22, ISSN: 0021-8812 Borggaard, C., Madsen, N. & Thodberg, H. (1996). In-line image analysis in the slaughter industry, illustrated by beef carcass classification. Meat Science, 43, 151-163, ISSN: 0309-1740 Brethour, J. (1994). Estimating marbling score in live cattle from ultrasoud images using pattern-recognition and neural-network procedures. Journal of Animal Science, 72, 6, 1425-1432, ISSN: 0021-8812 Application of ArtificialNeuralNetworks in Meat Production and Technology 237 Broomhead, D. S. & Lowe, D. (1998). Multivariable functional interpolation and adaptive networks. Complex Systems, 2, 312-355, ISSN: 0891-2513 Cartwright, H. M. (2008). Artificialneuralnetworks in biology and chemistry. In: Artificialneuralnetworks : methods and applications. Livingstone, D. (Ed.), 1-13, Humana Press, ISBN: 978-1-58829-718-1, New York Chandraratne, M. R., Samarasinghe, S., Kulasiri, D. & Bickerstaffe, R. (2006). Prediction of lamb tenderness using image surface texture features. Journal of Food Engineering, 77, 3, 492-499, ISSN: 0260-8774 Chandraratne, M., Kulasiri, D. & Samarasinghe, S. (2007). Classification of lamb carcass using machine vision: Comparison of statistical andneural network analyses. Journal of Food Engineering, 82, 1, 26-34, ISSN: 0260-8774 Chao, K., Park, B., Chen, Y. R., Hruschka, W. R. & Wheaten, F. W. (2000). Design of a dual-camera system for poultry carcasses inspection. Applied Engineering in Agriculture, 16, 5, 581-587, ISSN: 0883-8542 Chao, K., Chen, Y. R., Hruschka, W. R. & Gwozdz, F. B. (2002). On-line inspection of poultry carcasses by a dual-camera system. Journal of Food Engineering, 51, 3, 185-192, ISSN: 0260-8774 Chen, Y. R., Huffman, R. W., Park, B. & Nguyen, M. (1996). Transportable spectrophotometer system for on-line classification of poultry carcasses. Applied Spectroscopy, 50, 7, 910-916, ISSN: 0003-7028 Chen, Y. R., Nguyen, M. & Park, B. (1998a). Neural network with principal component analysis for poultry carcass classification. Journal of Food Process Engineering, 21, 5, 351-367, ISSN: 0145-8876 Chen, Y. R., Park, B., Huffman, R. W. & Nguyen, M. (1998b). Classification o in-line poultry carcasses with back-propagation neural networks. Journal of Food Processing Engineering, 21, 1, 33-48, ISSN: 1745-4530 Cheroutre-Vialette, M. & Lebert, A. (2002). Application of recurrent neural network to predict bacterial growth in dynamic conditions. International Journal of Food Microbiology, 73, 2-3, 107-118 ISSN: 0168-1605 Christensen, S. S., Andersen, A. W., Jørgensen, T. M. & Liisberg, C. (1996). Visual guidance of a pig evisceration robot using neural networks. Pattern Recognition Letters, 17, 4, 345-355, ISSN: 0167-8655 Craven, M. A., Gardner, J. W. & Bartlett, P. N. (1996). Electronic noses – Development and future prospects. Trends in Analytical Chemistry, 15, 9, 486-493, ISSN: 0167-2940 Del Moral, F. G., Guillén, A., del Moral, L. G., O'Valle, F., Martínez, L. & del Moral, R. G. (2009). Duroc and Iberian pork neural network classification by visible and near infrared reflectance spectroscopy. Journal of Food Engineering, 90, 4, 540-547, ISSN: 0260-8774 Díez, J., Bahamonde, A., Alonso, J., López, S., del Coz, J. J., Quevedo, J. R., Ranilla, J., Luaces, O., Alvarez, I., Royo, L. J. & Goyache, F. (2003). Artificial intelligence techniques point out differences in classification performance between light and standard bovine carcasses. Meat Science, 64, 3, 249-258, ISSN: 0309-1740 Dong, Q. L. (2009). BP neural network for evaluating sensory texture properties of cooked sausage. Journal of Sensory Studies, 24, 6, 833-850, ISSN: 0887-8250 Eklöv, T., Johansson, G., Winquist, F. & Lundström, I. (1998). Monitoring sausage fermentation using an electronic nose. Journal of the Science of Food and Agriculture, 76, 4, 525-532, ISSN: 0022-5142 ArtificialNeuralNetworks - IndustrialandControlEngineeringApplications 238 Ellis, D. I. & Goodacre, R. (2001). Rapid and quantitative detection of the microbial spoilage of muscle foods: Current status and future trends. Trends in Food Science & Technology, 12, 11, 414-424, ISSN: 0924-2244 Galdikas, A., Mironas, A., Senuliené, D., Strazdiené, V., Šetkus, A. & Zelenin, D. (2000). Response time based output of metal oxide gas sensors applied to evaluation of meat freshness with neural signal analysis. Sensors and Actuators B: Chemical, 69, 3, 258-265, ISSN: 0925-4005 Harper, W. J. (2001). The strengths and weaknesses of the electronic nose. In: Headspace analysis of foods and flavours, Rouseff R. L. & Cadwallader K. R. , (Ed.), 59-71, Kluwer Academic/Plenum Publ., ISBN: 978-0-306-46561-1, New York Hatem, I., Tan, J. & Gerrard, D. E. (2003). Determination of animal skeletal maturity by image processing. Meat Science, 65, 3, 999-1004, ISSN: 0309-1740 Hill, B. D., Jones, S. D. M., Robertson, W. M. & Major, I. T. (2000). Neural network modeling of carcass measurements to predict beef tenderness. Canadian Journal of Animal Science, 80, 2, 311-318, ISSN: 0008-3984 Huang, Y., Lacey, R. & Whittaker, A. (1998). Neural network prediction modeling based on elastographic textural features for meat quality evaluation. Transactions of the ASAE, 41, 4, 1173-1179, ISSN: 0001-2351 Hwang, H., Park, B., Nguyen, M. & Chen, Y. R. (1997). Hybrid image processing for robust extraction of lean tissue on beef cut surfaces. Computers and Electronics in Agriculture, 17, 3, 281-294, ISSN: 0168-1699 Ibarra, J. G., Tao, Y. & Xin, H. W. (2000). Combined IR imaging-neural network method for the estimation of internal temperature in cooked chicken meat. Optical Engineering, 39, 11, 3032-3038, ISSN: 0091-3286 Ibarra, J. G., Tao, Y., Newberry, L. & Chen, Y. R. (2002). Learning vector quantization for color classification of diseased air sacs in chicken carcasses. Transactions of the ASAE, 45, 5, 1629-1635, ISSN: 0001-2351 Josell, Å., Martinsson, L., Borggaard, C., Andersen, J. R. & Tornberg, E. (2000). Determination of RN- phenotype in pigs at slaughter-line using visual and near- infrared spectroscopy. Meat Science, 55, 3, 273-278, ISSN: 0309-1740 Li, J., Tan, J., Martz, F. A. & Heymann, H. (1999). Image texture features as indicators of beef tenderness. Meat Science, 53, 1, 17-22, ISSN: 0309-1740 Li, J., Tan, J. & Shatadal, P. (2001). Classification of tough and tender beef by image texture analysis. Meat Science, 57, 4, 341-346, ISSN: 0309-1740 Lohninger, H. (1993). Evaluation of neuralnetworks based on radial basis functions and their application to the prediction of boiling points from structural parameters. Journal of Chemical Information and Computer Sciences, 33, 736-744, ISSN: 0095-2338 Lohninger, H. (1999). Teach/Me Data Analysis, Springer-Verlag, Berlin-New York-Tokyo, ISBN: 978-3-54014-743-5 Lou, W. & Naka, S. (2001). ArtificialNeural Network-based predictive model for bacterial growth in a simulated medium o modified-atmosphere-packed coked meat products. Journal of Agricultural and Food Chemistry, 49, 4, 1799-1804, ISSN: 0021-8561 Lu, J., Tan, J., Shatadal, P. & Gerrard, D. E. (2000). Evaluation of pork color by using computer vision. Meat Science, 56, 1, 57-60, ISSN: 0309-1740 Lu, W. & Tan, J. (2004). Analysis of image-based measurements and USDA characteristics as predictors of beef lean yield. Meat Science, 66, 2, 483-491, ISSN: 0309-1740 Application of ArtificialNeuralNetworks in Meat Production and Technology 239 Ma, L. & Tao, Y. (2005). An infrared and laser range imaging system for non-invasive estimation of internal temperatures in chicken breasts during cooking. Transactions of the ASAE, 48, 2, 681-690, ISSN: 0001-2351 Mittal, G. S. & Zhang, J. (2000). Prediction of temperature and moisture content of frankfurters during thermal processing using neural network. Meat Science, 55, 1, 13-24, ISSN: 0309-1740 Novič, M. (2008). Kohonen and counter-propagation neuralnetworks applied for mapping and interpretation of IR spectra. In: Artificialneuralnetworks : methods and applications. Livingstone, D. (Ed.), 45-60, Humana Press, ISBN: 978-1-58829-718-1, New York Palanichamy, A., Jayas, D. S. & Holley, R. A. (2008). Predicting survival of Escherichia coli O157 : H7 in dry fermented sausage using artificialneural networks. Journal of Food Protection, 71, 1, 6-12, ISSN: 0362-028X Panigrahi, S., Balasubramanian, S., Gu, H., Logue, C. M. & Marchello, M. (2006). Design and development of a metal oxide based electronic nose for spoilage classification of beef. Sensors and Actuators B: Chemical, 119, 1, 2-14, ISSN: 0925-4005 Park, B. & Chen, Y R. (1994). Intensified multispectral imaging system for poultry carcass inspection. Transactions of the ASAE, 37, 6, 1983-1988, ISSN: 0001-2351 Park, B. Chen, Y. R., Nguyen, M. & Hwang, H. (1996). Characterizing multispectral images of tumorous, bruised, skin-torn, and wholesome poultry carcasses. Transactions of the ASAE, 39, 5, 1933-1941, ISSN: 0001-2351 Park, B., Chen, Y. R. & Nguyen, M. (1998). Multi-spectral Image Analysis using Neural Network Algorithm for Inspection of Poultry Carcasses. Journal of Agricultural Engineering Research, 69, 4, 351-363, ISSN: 1095-9246 Park, B. & Chen, J. Y. (2000). Real-time dual-wavelength image processing for poultry safety inspection. Journal of Food Processing Engineering, 23., 5., 329-351, ISSN: 1745-4530 Peres, A. M., Dias, L. G., Joy, M. & Teixeira, A. (2010). Assessment of goat fat depots using ultrasound technology and multiple multivariate prediction models. Journal of Animal Science, 88, 2, 572-580, ISSN: 0021-8812 Prevolnik, M., Čandek-Potokar, M., Novič, M. & Škorjanc, D. (2009). An attempt to predict pork drip loss from pH and colour measurements or near infrared spectra using artificialneural networks. Meat Science, 83, 3, 405-411, ISSN: 0309-1740 Qiao, J., Ngadi, M. O., Wang, N., Gariépy, C. & Prasher, S. O. (2007a). Pork quality and marbling level assessment using a hyperspectral imaging system. Journal of Food Engineering, 83, 1, 10-16, ISSN: 0260-8774 Qiao, J., Wang, N., Ngadi, M. O., Gunenc, A., Monroy, M., Gariépy, C. & Prasher, S.O. (2007b). Prediction of drip-loss, pH, and color for pork using a hyperspectral imaging technique. Meat Science, 76, 1, 1-8, ISSN: 0309-1740 Rosenblatt, F. (1961). Principles of neurodynamics: perceptrons and the theory of brain mechanisms. Spartan Books, Washington D. C., Washington Santé, V. S., Lebert, A., Le Pottier, G. & Ouali, A. (1996). Comparison between two statistical models for prediction of turkey breast meat colour. Meat Science, 43, 3-4, 283-290, ISSN: 0309-1740 Santos, J. P., García, M., Aleixandre, M., Horrillo, M. C., Gutiérrez, J., Sayago, I., Fernández, M. J. & Arés, L. (2004). Electronic nose for the identification of pig feeding and ripening time in Iberian hams. Meat Science, 66, 3, 727-732, ISSN: 0309-1740 ArtificialNeuralNetworks - IndustrialandControlEngineeringApplications 240 Sebastián, A., Viallon-Femandez, C., Toumayre, P., Berge, P., Sañudo, C., Sánchez, A. & Berdague, J L. (2004). Evaluation of collagen and lipid contents and texture of meat by Curie point pyrolysis-mass spectrometry. Journal of Analytical and Applied Pyrolysis, 72, 2, 203-208, ISSN: 0165-2370 Sheridan, C., O'Farrell, M., Lewis, E., Flanagan, C., Kerry, J. & Jackman, N. (2007). A comparison of CIE L*a*b* and spectral methods for the analysis of fading in sliced cured ham. Journal of Optics A-Pure and Applied Optics, 9, 6, 32-39, ISSN: 1464-4258 Shiranita, K., Hayashi, K., Otsubo, A., Miyajima, T. & Takiyama, R. (2000). Grading meat quality by image processing. Pattern Recognition, 33, 1, 97-104, ISSN: 0031-3203. Tan, F. J., Morgan, M. T., Ludas, L. I., Forrest, J. C. & Gerrard, D. E. (2000). Assessment of fresh pork color with color machine vision. Journal of Animal Science, 78, 12, 3078-3085, ISSN: 0021-8812 Tian, Y. Q., McCall, D. G., Dripps, W., Yu, Q. & Gong, P. (2005). Using computer vision technology to evaluate the meat tenderness of grazing beef. Food Australia, 57, 8, 322-326, ISSN: 1032-5298 Valous, N. A., Mendoza, F., Sun, D W. & Allen, P. (2010). Supervised neural network classification of pre-sliced cooked pork ham images using quaternionic singular values. Meat Science, 84, 3, 422-430, ISSN: 0309-1740 Wang, Y., Yang, W., Winter, P. & Walker, L. (2008). Walk-through weighing of pigs using machine vision and an artificialneural network. Biosystems Engineering, 100, 1, 117-125, ISSN: 1537-5110 Winquist, F., Hörnsten, E. G., Sundgren, H. & Lundström, I. (1993). Performance of an electronic nose for quality estimation of ground meat. Measurement Science & Technology, 4, 12, 1493-1500, ISSN: 0957-0233 Zheng, C., Sun, D W. & Zheng, L. (2007). Predicting shrinkage of ellipsoid beef joints as affected by water immersion cooking using image analysis andneural network. Journal of Food Engineering, 79, 4, 1243-1249, ISSN: 0260-8774 Zou, J., Han, Y. & So, S S. (2008). Overview of artificialneural networks. In: Artificialneuralnetworks : methods and applications. Livingstone, D. (Ed.), 15-23, Humana Press, ISBN: 978-1-58829-718-1, New York. Zupan, J. (1994). Introduction to artificialneural network (ANN) methods: What they are and how to use them. Acta Chimica Slovenica, 41, 3, 327-352, ISSN: 1318-0207 Zurera-Cosano, G., Garcia-Gimeno, R. M, Rodriguez-Perez, M. R. & Hervas-Martinez, C. (2005). Validating an artificialneural network model of Leuconostoc mesenteroides in vacuum packaged sliced cooked meat products for shelf-life estimation. European Food Research and Technology, 221, 5, 717-724, ISSN: 1438-2377 Part 4 Electric and Power Industry 12 State of Charge Estimation of Ni-MH battery pack by using ANN Chang-Hao Piao 1,2,3 , Wen-Li Fu 1,3 , Jin-Wang 3 , Zhi-Yu Huang 1,3 and Chongdu Cho 4 1 Chongqing University of Posts and Telecommunications (Key Laboratory of Network Control & Intelligent Instrument), 2 Chongqing Changan New Energy Automobile CO, LTD, 3 Chongqing University of Posts and Telecommunications(Research Institution of Pattern Recognition and Application), 4 INHA University of Korea (Department of mechanical Engineering) 1,2,3 China 4 Korea 1. Introduction 1.1 Background and significance of the research Currently, the world's fuel vehicle is growing by the rate of 30 million per year. It is estimated that the total amount of the world's fuel vehicle for the whole year will reach one billion. The sharp increase demand in oil’s resources, further aggravate the shortage of oil resources in the world [1-2]. Fuel vehicle exhaust emission is the main source of urban air pollution today, and the negative impact on the environment is enormous. Environment is closely related to the survival and development of human society. In the case of the energy shortage and environmental protection urgent need to improve, governments invest enormous human and material resources to seek new solutions. This is also bringing the development of electric vehicle [3-6]. As power source and energy storage of HEV, battery is the main factors of impacting on the driving range and driving performance of HEV [7-8]. At present, the most important question is the capacity and battery life issues with HEV application. Only estimate SOC as accurate as possible can we ensure the realization of fast charging and balanced strategy. The purpose of that is to prevent over charge or discharge from damaging battery, and improve battery life. This also has practical significance in increasing battery safety and reducing the battery cost [9]. How accurate tracking of the battery SOC, has been the nickel-hydrogen battery’s researchers concerned about putting in a lot of energy to study. Currently, it is very popular to estimate the SOC with Ampere hours (Ah) algorithm as this method is easy to apply in HEV. The residual capacity is calculated by initial capacity minus capacity discharged. But Ah algorithm has two shortcomings. First, it is impossible to forecast the initial SOC. Second, the accumulated error cannot be ignored with the test time growing [10]. The researchers also used a new method that the battery working conditions will be divided into [...]... Vol.26, No.11, (2006) page numbers (2 18- 220), ISSN 1006-93 48 2 58 Artificial Neural Networks - IndustrialandControlEngineeringApplications [22] Wen Xin; Zhou Lu (2000) MATLAB Neural network application and design, Science and Technology Press, ISBN 7030 084 802, Bei Jing [23] Gao Juan (2003) Artificialneural network theory and simulation, Machinery Industry Press, ISBN 9 787 111125914, Bei Jing [24] Lin C,... the network 4 as Neural Network which predicts the car battery SOC Network structure of the network 4 as shown in Fig .8 And the weight of concealment level to output level is middle line of data in Fig .8 The weight of input level to conceals between the level as shown in Table 3 Fig 8 Actual structure of neural network 254 Artificial Neural Networks - IndustrialandControlEngineeringApplications Hidden... checking sample training sample 17.3% 29 .8% 9.7% 13.3% 7.5% 8. 2% 9.5% 6.7% 8. 4% 7.5% checking sample 23.7% 7.1% 4.7% 4.2% 4.3% Table 1 Different network’s average error 252 Artificial Neural Networks - IndustrialandControlEngineeringApplications 4.1.2 Test and result When you are sure the neural network which you have got is the best, use the validation sample and training sample to test the tracking... time, according to the comparison of the different neural networks, we can avoid over-training network Simulation of the samples 256 Artificial Neural Networks - IndustrialandControlEngineeringApplications indicate that artificialneural network built by experiment can accurately predict the SOC of the nickel hydrogen power battery of hybrid automobile and the self-adaptive is good These features make... observer For the purpose of frequency tracking, the speed of response and tracking ability are of particular importance After studying various choices, the following case is considered P = [0.2 48, 0.0513,0.173,0.046,0.0674,0.0434,0.00916, 0.0236, −0.000415,0.113,0. 080 2]T (37) 2 68 Artificial Neural Networks - IndustrialandControlEngineeringApplications To estimate fundamental frequency, the approach is... a Hamming filter is used to 260 ArtificialNeuralNetworks - IndustrialandControlEngineeringApplications smoothen the response and cancel high-frequency noises The most distinguishing features of the proposed method are the reduction in the size of observation state vector required by a simple adaptive linear neural network (ADALINE) and increase in the accuracy and convergence speed under transient... rate is also rising 2 48 ArtificialNeuralNetworks - IndustrialandControlEngineeringApplications It adopts the training and emulating alternate work model to avoid the net excess training After the training samples achieve an net training, it keep the net weight value and threshold constant, validation samples data is used as the net input, running the net in forward direction and examining the average... (k) T (7) 262 ArtificialNeuralNetworks - IndustrialandControlEngineeringApplications where α is the constant learning parameter and e ( k ) = y ( k ) − d ( k ) is the error When perfect learning is attained, the error is reduced to zero and the desired output becomes T equal to d ( k ) = W0 × X ( k ) , where W0 is the weight vector after the complete algorithm convergence Thus, the neural model...244 ArtificialNeuralNetworks - IndustrialandControlEngineeringApplications static, resume, three states of charge and discharge Then estimate on the three state of SOC separately It can disperse and eliminates the factors that affect the SOC value in the estimation process Particularly in the charge-discharge state, they improve Ah algorithm... as: 266 ArtificialNeuralNetworks - IndustrialandControlEngineeringApplications An1 ( kTs ) = Ah1 ( kTs ) abs ( Ah1 ( kTs )) (29) where abs( x ) stands for absolute value of x By using the first-order discrete differentiator, f 1 is obtained as: ⎛ ⎞ ⎛ An1 ( kTs ) − An1 ( kTs − Ts ) ⎞ 1 f 1 ( kTs ) = ⎜ ⎟⋅⎜ ⎟ Ts ⎠ ⎝ j 2π ⋅ An1 ⋅ k ⋅ Ts ⎠ ⎝ (30) It can be seen that observation matrix size and the . 4. Other applications of ANN in meat science and technology Artificial Neural Networks - Industrial and Control Engineering Applications 236 pigs) as affected by rearing regime and/ or breed. analysis and neural network. Journal of Food Engineering, 79, 4, 1243-1249, ISSN: 0260 -87 74 Zou, J., Han, Y. & So, S S. (20 08) . Overview of artificial neural networks. In: Artificial neural networks. applied for mapping and interpretation of IR spectra. In: Artificial neural networks : methods and applications. Livingstone, D. (Ed.), 45-60, Humana Press, ISBN: 9 78- 1- 588 29-7 18- 1, New York Palanichamy,