An Adaptive Genetic Algorithm Optimizes Double-Hidden Layer BPNN for Rapid Detection of Moisture Content of Green Tea in Processing

Table 1

Information on the moisture content of green tea samples during the seven processing steps.

Processing step	Range (%)	Average (%)	Standard deviation (%)	Number of samples
Fresh leaves	74.11 ∼ 78.74	75.94	0.75	84
Tedding	65.03 ∼ 72.69	68.26	0.53	84
Deenzyming	48.43 ∼ 54.69	50.42	0.90	71
Cooling and breezing	44.98 ∼ 50.43	46.71	0.63	59
Rolling	46.86 ∼ 52.13	48.36	0.81	68
First-step drying	31.13 ∼ 35.67	32.94	0.47	53
Second-step drying	5.17 ∼ 10.94	7.28	0.34	43