Optimization of expert system via semi-tensor product

机译：通过半张量产品优化专家系统

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摘要

An expert system (ES) is a computer system that emulates the decision-making ability of a human expert. And it is designed to solve complex problems by reasoning about knowledge, represented primarily as IF-THEN rules. However, the control accuracy is determined by the complexity of the IF-THEN rules, which are designed according to the practical operating experiences. The higher the control accuracy, the more complex of the IF-THEN rules. It will increase the debugging time and difficulty. In order to make full use of the operating experiences and ensure the control accuracy, a semi-tensor product (STP) based optimization method is set up to the IF-THEN rules of the expert system.

机译：专家系统是一种计算机系统，可以模拟人类专家的决策能力。并且它旨在通过推理知识来解决复杂问题，主要代表为当时的规则。然而，控制精度由IF-DON规则的复杂性确定，该规则是根据实际操作经验设计的。控制精度越高，IF-DEL规则的复杂性越复杂。它将增加调试时间和困难。为了充分利用操作体验并确保控制精度，基于半张量产品（STP）的优化方法设置为专家系统的IF-DON规则。

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《Youth Academic Annual Conference of Chinese Association of Automation》|2017年|638p|共4页
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作者
Ping Jiang; Hongliang Yu; Siguang Wang;
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原文格式 PDF
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中图分类 TP2-53;
关键词
Expert systems; Mathematical model; Cognition; Complexity theory; Indexes; Pragmatics; Raw materials;

机译：专家系统;数学模型;认知;复杂性理论;指数;语用学;原料;

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7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

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Optimization of expert system via semi-tensor product

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