APPLICATION OF FUZZY CONTROL-THEORY TO THE SAKE BREWING PROCESS

被引：46

作者：

OISHI, K ^{[1
]}

TOMINAGA, M ^{[1
]}

KAWATO, A ^{[1
]}

ABE, Y ^{[1
]}

IMAYASU, S ^{[1
]}

NANBA, A ^{[1
]}

机构：

[1] HIROSHIMA PREFECTURAL UNIV,DEPT BIORESOURCES,SYOBARA 727,JAPAN

来源：

JOURNAL OF FERMENTATION AND BIOENGINEERING | 1991年 / 72卷 / 02期

关键词：

D O I：

10.1016/0922-338X(91)90320-G

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Know-how of skilled operators concerning the management of the traditional sake brewing process was analyzed using fuzzy control theory, and arranged as production rules having the following four fuzzy variables: if (DB = DB(i)) & (DD = DD(i)) & (AL = AL(i)) then (CT = CT(i)). Membership functions of DB and DD were arranged in real-time using a kinetic model proposed by us previously. Based on these control rules, a fuzzy control system for regulating the moromi (sake mash) temperature was constructed. A computer simulation of sake brewing indicated that the proposed control system could be applied to control the temperature along the desired curve of traditional sake brewing.

引用

页码：115 / 121

页数：7

共 24 条

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