摘要
针对发酵过程酵母浓度的测量,提出一种基于支持向量机的软测量建模方法。仿真证明,该方法比典型的RBF神经网络软测量有着明显的优势,对于实现发酵过程自动控制和优化运行有着重大的意义。
This article presents a soft sensor modeling via support vector machine considering the problem of yeast concentration in the commercial fermentation. Experiments show that the SVM-based soft sensor has the evident advantage than the RBF-based soft sensor. The SVM-based soft sensor is of important significance for the automatic control and optimal running in the commercial fermentation.
出处
《化工自动化及仪表》
EI
CAS
北大核心
2004年第5期49-50,共2页
Control and Instruments in Chemical Industry
基金
"十五"国家科技攻关计划项目(2001BA201A04)
