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J-GLOBAL ID：200902159079337588   Reference number：96A0705384

Modeling of Total Evaluation Process of Ginjo sake Using a Fuzzy Neural Network.

ファジイニューラルネットワークを用いた吟醸酒の総合評価プロセスのモデリング

Author (6)： HNAI T (Nagoya Univ., Nagoya) ,  KAKAMU A (Nagoya Univ., Nagoya) ,  HONDA H (Nagoya Univ., Nagoya) ,  FURUHASI T (Nagoya Univ., Nagoya) ,  UCHIKAWA Y (Nagoya Univ., Nagoya) ,  KOBAYASI T (Nagoya Univ., Nagoya)
Material： 計測自動制御学会論文集  (Transactions of the Society of Instrument and Control Engineers)
Volume： 32  Issue： 7  Page： 1113-1120  Publication year： Jul. 1996 
JST Material Number： S0104A  ISSN： 0453-4654  CODEN： KJSRA  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： neural network (network) ,...

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JST classification (2)： Artificial intelligence  (JE08000Z) ,  Quality control in general  (KB04010A)

Reference (8)：

• NAKAMOTO, T. Perfume and flavor identification by odor-sensing system using quartz-resonator sensor array and neural-network pattern recognition. Sensors and Actuators B. 1993, 10-2, 85-90
• MATSUDA, M. Application of fuzzy theory to the system (Rice Taste Analyzer) which estimates taste by using industrial analyzer. J. Japan Soc. Fuzzy Theory Systems. 1994, 6-1, 33-41
• MATSUURA, K. Modeling of the sensory evaluation of sake by Dempster-Shafer's measure and genetic algorithm. J. Fement. Bioeng. 1995, 79-1, 45-53
• FURUHASHI, T. Representation of fuzzy rules using neural networks. J. Japan Soc. Fuzzy Theory Systems. 1993, 5-2, 204-217
• KAKAMU, A. Estimation of total evaluation from sensory evaluation of sake (Ginjo) using neural network. Seibutsukougaku kaishi. 1995, 73-3, 199-205

Terms in the title (4)： 吟醸酒 ,  総合評価 ,  プロセス ,  モデリング