Characterization of foods by inexact rules: The SEXIA expert system
作者:
Ramon Aparicio,
期刊:
Journal of Chemometrics
(WILEY Available online 1989)
卷期:
Volume 3,
issue S1
页码: 175-192
ISSN:0886-9383
年代: 1989
DOI:10.1002/cem.1180030509
出版商: John Wiley&Sons, Ltd.
关键词: Expert systems;Certainty factors;Evidence;Plausibiliity
数据来源: WILEY
摘要:
AbstractSEXIA is an expert system that uses a new methodological approach to identify foods, particularly olive oils according to varieties, olive zones and denominations of origin. The methodological approach provides identification tools, associating a confidence degree or a belief interval to the final hypotheses. The certainty factor and the Dempster–Shaffer theory, with some modifications, have been implemented in SEXIA. The computer can work with 50 chemical parameters whose data have previously been acquired by the food analyst via a dialogue in the Spanish language. The system has been verified with 144 olive oil samples. In this paper some results obtained for distinguishing the Arbequina variety from other varieties using SEXIA and the BMDP stepwise discriminant analysis program are presented. Finally, promising directions for future research are suggeste
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