Pork Freshness Grading using Multi-sensor Data Fusion Based on Web Technology
LI Jun，HUANG Lan，WANG Zhong-yi
1. Center of Computer Network, China Agricultural University, Beijing 100083, China；
2. College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, China
Abstract：In this paper, we proposed a data fusion algorithm, called PCNN （pulse coupled neural network） fire-counting for data, to assess pork freshness with a set of dissimilar sensors; in light of different dimensions of unit values from sensors, normalization preprocessing methods were used before calculation. Finally, we developed a real-time and online prototype system to determnie pork freshness based on Web technology.
李军；黄岚；王忠义. 基于Web的多元指标猪肉新鲜程度分级方法研究[J]. 肉类研究, 2011, 25(11): 6-9.
LI Jun，HUANG Lan，WANG Zhong-yi. Pork Freshness Grading using Multi-sensor Data Fusion Based on Web Technology. Meat Research, 2011, 25(11): 6-9.
2011, Vol. 25 
