%0 Journal Article
%T Application of Artificial Neural Network to the Saccharification Technology of Monascus Waxberry Wine Optimization<br>人工神经网络方法在红曲杨梅果酒糖化工艺优化中的应用
%A JIANG Yi
%A |hong
%A ZHENG Xiao
%A |dong
%A FENG Lei
%A <br>蒋益虹
%A 郑晓冬
%A 冯雷
%J 系统工程理论与实践
%D 2003
%I 
%X Artificial Neural Network (ANN) combined with traditional orthogonal design, a new method of test data analyzing and processing was put forward. By full use of the test data, the best saccharification technology of glutinous rice by two enzymes method in monascus waxberry wine was obtained. The satisfactory results show that this new method is reasonable and practicable.
%K artificial neural network
%K saccharification technology
%K orthogonal design
%K wine<br>神经网络
%K 糖化工艺
%K 正交试验
%K 果酒
%U http://www.alljournals.cn/get_abstract_url.aspx?pcid=01BA20E8BA813E1908F3698710BBFEFEE816345F465FEBA5&cid=962324E222C1AC1D&jid=1D057D9E7CAD6BEE9FA97306E08E48D3&aid=E6B9D3A4DA9431B8&yid=D43C4A19B2EE3C0A&vid=EA389574707BDED3&iid=94C357A881DFC066&sid=58F693790F887B3B&eid=B0EBA60720995721&journal_id=1000-6788&journal_name=系统工程理论与实践&referenced_num=7&reference_num=7