Analysis of the Importance of Daqus Physical and Chemical Parameters on Its Quality Using Rough Sets and Fuzzy Cluster
Daqu is important for Chinese liquor production, and it determine the yield as well as quality of Chinese liquor. Daqu can be evaluated through the physical and chemical indicators such as liquor force (LF), eslerifying power (EP), aroma force (which is divided into ammoniacal nitrogen (AN) and transforming ability of starch (TAS)), volume weight of caky starter (VWCS), moisture (M) and acidity (A). These characters have different effect in Daqus quality. According the role in liquor production, Daqu is divided into level 1, level 2 and level 3. Duqus significant physical and chemical attributes affected on its quality are studied using rough set theory. The information table has been built with these seven physical and chemical indicators of Daqu as conditional attributes, with the Daqu quality level as decision attribute. Total of 180 samples from nine wine cellar are collected and preprocessed using fuzzy cluster, and the cluster centers are obtained and used as condition and decision attributes in information table after being quantized. The table has been reduced, then it is shown that the liquor force, transforming ability of starch and acidity are the main indicators impacting on Daqus quality. Based on the conception of weight, we find that the weights of three indicators are 27.2％, 36.4％, 36.4％ respectively.
Zhaohui LI
Sichuan University of Science & Engineering Dept. of Electronic Engineering Zigong, Sichuan, China
国际会议
成都
英文
1050-1053
2010-12-17（万方平台首次上网日期，不代表论文的发表时间）