scholarly journals Applying a Machine Learning Technique to Classification of Japanese Pressure Patterns

2009 ◽  
Vol 8 ◽  
pp. S59-S67 ◽  
Author(s):  
H Kimura ◽  
H Kawashima ◽  
H Kusaka ◽  
H Kitagawa
Symmetry ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 1601
Author(s):  
Nouf Rahimi ◽  
Fathy Eassa ◽  
Lamiaa Elrefaei

In Requirement Engineering, software requirements are classified into two main categories: Functional Requirement (FR) and Non-Functional Requirement (NFR). FR describes user and system goals. NFR includes all constraints on services and functions. Deeper classification of those two categories facilitates the software development process. There are many techniques for classifying FR; some of them are Machine Learning (ML) techniques, and others are traditional. To date, the classification accuracy has not been satisfactory. In this paper, we introduce a new ensemble ML technique for classifying FR statements to improve their accuracy and availability. This technique combines different ML models and uses enhanced accuracy as a weight in the weighted ensemble voting approach. The five combined models are Naïve Bayes, Support Vector Machine (SVM), Decision Tree, Logistic Regression, and Support Vector Classification (SVC). The technique was implemented, trained, and tested using a collected dataset. The accuracy of classifying FR was 99.45%, and the required time was 0.7 s.


Author(s):  
Arshad Arain ◽  
Rajesh kumar ◽  
Nudra Siddiquie ◽  
Komal Naz ◽  
Sabeen gul ◽  
...  

2021 ◽  
Vol 10 (5) ◽  
pp. e13110514732
Author(s):  
Paulo César Ossani ◽  
Diogo Francisco Rossoni ◽  
Marcelo Ângelo Cirillo ◽  
Flávio Meira Borém

Specialty coffees have a big importance in the economic scenario, and its sensory quality is appreciated by the productive sector and by the market. Researches have been constantly carried out in the search for better blends in order to add value and differentiate prices according to the product quality. To accomplish that, new methodologies must be explored, taking into consideration factors that might differentiate the particularities of each consumer and/or product. Thus, this article suggests the use of the machine learning technique in the construction of supervised classification and identification models. In a sensory evaluation test for consumer acceptance using four classes of specialty coffees, applied to four groups of trained and untrained consumers, features such as flavor, body, sweetness and general grade were evaluated. The use of machine learning is viable because it allows the classification and identification of specialty coffees produced in different altitudes and different processing methods.


Sign in / Sign up

Export Citation Format

Share Document