Adaptive Control Strategies for the Mashing Process in Sake Brewing
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概要
- 論文の詳細を見る
A simulation model of the sake mashing (moromi) process, the main process of sake brewing, was constructed on the basis of mass transfer and biochemical reactions in a multi-phase system of soild and liquid.The temperature in the mashing process was controlled using this simulation model and a micro-computer, and fine sake was brewed on an experimental scale. It appeared that the mashing process was divided practically into two phases. In the first phase, the reactions of rice dissolution, glucose production, and ethanol fermentation did not interact with each other, while in the second phase they were limited by the rate of rice dissolution.
- 公益社団法人日本生物工学会の論文
- 1986-06-25
著者
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Yoshida Toshiomi
International Center For Biotechnology Osaka University
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Taguchi Hisaharu
International Center Of Cooperative Research And Development In Microbial Engineering Japan Faculty
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Taguchi Hisaharu
International Center Of Cooperative Research In Biotechnology
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SUGIMOTO YOSHINORI
Kiku-Masamune Sake Brewing Co., Ltd.,
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TANAKA NOBUCHIKA
Kiku-Masamune Sake Brewing Co., Ltd.,
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FURUKAWA AKIHISA
Kiku-Masamune Sake Brewing Co., Ltd.,
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WATANABE KAZUO
Kiku-Masamune Sake Brewing Co., Ltd.,
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Tanaka Nobuchika
Kiku-masamune Sake Brewing Co. Ltd. :faculty Of Engineering Osaka University
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Sugimoto Yoshinori
Kiku-masamune Sake Brewing Co. Ltd. :faculty Of Engineering Osaka University
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Furukawa Akihisa
Kiku-masamune Sake Brewing Co. Ltd. :faculty Of Engineering Osaka University
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Yoshida Toshiomi
International Center Of Cooperative Research In Biotechnology
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Yoshida Toshiomi
Internatioal Center For Biotechnology Osaka University
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Taguchi Hisaharu
International Center Of Cooperative Research And Development In Microbial Engineering Faculty Of Eng
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Watanabe K
Nippi Res. Inst. Biomatrix Tokyo Jpn
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