NEURAL NETWORKS AS A CLASSIFICATION TOOL BIOTECHNOLOGICAL SYSTEMS (FOR EXAMPLE FLOUR PRODUCTION)

Abstract

Summary. To date, artificial intelligence systems are the most common type to classify objects of different quality. The proposed modeling technology to predict the quality of flour products by using artificial neural networks allows to solve problems of analysis of the factors determining the quality of the products. Interest in artificial neural networks has grown due to the fact that they can change their behavior depending on external environment. This factor more than any other responsible for the interest that they cause. After the presentation of input signals (possibly together with the desired outputs), they self-configurable to provide the desired reaction. We developed a set of training algorithms, each with their own strengths and weaknesses. The solution to the problem of classification is one of the most important applications of neural networks, which represents a problem of attributing the sample to one of several non-intersecting sets. To solve this problem developed algorithms for synthesis of NA with the use of nonlinear activation functions, the algorithms for training the network. Training the NS involves determining the weights of layers of neurons. Training the NA occurs with the teacher, that is, the network must meet the values of both input and desired output signals, and it is according to some internal algorithm adjusts the weights of their synaptic connections. The work was built an artificial neural network, multilayer perceptron example. With the help of correlation analysis in total sample revealed that the traits are correlated at the significance level of 0.01 with grade quality bread. The classification accuracy exceeds 90%.