There have been many studies on the modelling of pork farm\u00a0odour by analysing the chemical components in odorous air. It is suggested that the component analysis\u00a0approach should be extended to factors such as temperature, relative humidity, and airflow speed.\u00a0A relative contribution analysis of potential odour components and factors to the\u00a0perception of odour would allow identification of significant odour components and major contributing\u00a0factors. Odour reduction practice for pork farms could then be directed towards the significant components\u00a0and factors, thus improving the efficiency in developing odour measurement and reduction technologies. It is\u00a0generally accepted that neural networks have several advantages over conventional techniques, for instance,\u00a0their ability to automatically learn the relationship between the inputs and outputs without any previous\u00a0knowledge of the system being studied, their powerful generalisation ability, and their capability of handling\u00a0non-linear interactions. However, typical neural network models suffer from the so-called \u2018black box\u2019\u00a0problem, i.e. it offers no information about the system other than the input\/output relationship. In this paper,\u00a0existing methods for odour strength prediction were reviewed, and a neural network based multi-component\u00a0multi-factor odour model was developed. To reveal the relative contribution of the inputs, the neural network\u00a0was trained using an algorithm called structural learning with forgetting. By applying the structural learning\u00a0with forgetting based algorithm, unnecessary neural connections faded away and a skeletal network emerged.\u00a0The resulted skeletal network enabled an analysis of the contribution of components and factors. The\u00a0effectiveness of the proposed approach was demonstrated by simulation and comparison studies.<\/p>\n","protected":false},"excerpt":{"rendered":"
There have been many studies on the modelling of pork farm\u00a0odour by analysing the chemical components in odorous air. It is suggested that the component analysis\u00a0approach should be extended to factors such as temperature, relative humidity, and airflow speed.\u00a0A relative contribution analysis of potential odour components and factors to the\u00a0perception of odour would allow identification […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18120,19],"tags":[200],"class_list":["post-15102","post","type-post","status-publish","format-standard","hentry","category-ontario-pork","category-pork-insight-articles","tag-odour"],"_links":{"self":[{"href":"https:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/posts\/15102","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/comments?post=15102"}],"version-history":[{"count":1,"href":"https:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/posts\/15102\/revisions"}],"predecessor-version":[{"id":15104,"href":"https:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/posts\/15102\/revisions\/15104"}],"wp:attachment":[{"href":"https:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/media?parent=15102"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/categories?post=15102"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/tags?post=15102"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}