基于主成分分析改进腊肠包装净含量测控技术的研究

Improvement of Controlling Sausage Suttle Based on Principal Component Analysis

采用主成分分析法,对影响腊肠包装净含量的多种因素进行特征提取,利用降维思想与手段,通过多维特征空间建模与求解,找到了改进腊肠包装净含量测控技术的突破口:一是保证灌肠后腊肠重量的一致性,二是保证腊肠中肉馅肥瘦比例的一致性。针对此改进方向,设定合理的控制目标值与超包值,通过实践验证了模型的准确性与科学性,并从实际上改进了腊肠包装净含量的测控技术。

The method of Principal Component Analysis （PCA） can extract the main character from all kinds of factors that influence the precision of sausage suttle. A method for reducing dimension and a model for improve the technology of controlling sausage suttle are described. One way is to keep the sausages in the same weight, another way is to keep the same fat proportion of sausage. On the basis of what was said above, experiment is shown to prove the veracity of the scientific model.