1说明书面向用户体验优化的腌制食品生产参数的人工智能设计目录目录目录........................................................................................................................................................1摘要........................................................................................................................................................2第一章绪论..............................................................................................................................................31.1课题的研究背景........................................................................................................................31.2研究的目的和意义....................................................................................................................31.3国内外研究现状........................................................................................................................41.3.1腌制品配方设计及优化研究情况................................................................................41.3.2人工神经网络的应用研究情况....................................................................................51.4课题研究内容............................................................................................................................5第二章神经网络与蒙特卡洛算法..........................................................................................................72.1人工神经网络............................................................................................................................72.1.1生物神经元模型............................................................................................................72.1.2人工神经元模型............................................................................................................82.1.3人工神经网络分类.......................................................................................................92.2BP神经网络............................................................................................................................112.2.1BP神经网络结构........................................................................................................112.2.2BP神经网络学习过程及学习算法............................................................................122.2.3BP神经网络MATLAB实现.....................................................................................132.3蒙特卡洛算法..........................................................................................................................152.4本章小结..................................................................................................................................16第三章腌制品的实验设计与样本收集................................................................................................173.1实验设计..................................................................................................................................173.1.1实验材料......................................................................................................................173.1.2确定腌黄瓜品质评分标准.........................................................................................182说明书3.1.3腌黄瓜检测方法..............................................
