Application of Fuzzy Control Theory to the Sake Brewing Process
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概要
- 論文の詳細を見る
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.
- 社団法人日本生物工学会の論文
- 1991-08-25
著者
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Oishi Kazuhiko
Pharmaceutical Research And Development Department Asahi Chemical Industry Company Ltd.
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Abe Yasuhisa
Res. Inst. Gekkeikan Sake Co. Ltd.
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Abe Yasuhisa
Research Institute For Fundamental Physics Kyoto University : Centre De Recherches Nucleaires
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Abe Yasuhisa
Research Institute For Fundamental Physics Kyoto University
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KAWATO Akitsugu
Research Institute, Gekkeikan Sake Co., Ltd.
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IMAYASU Satoshi
Research Institite of Gekkeikan, Gekkeikan Sake Co., Ltd.
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Abe Yasushisa
Research Institite Of Gekkeikan Gekkeikan Sake Co. Ltd.
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OISHI KAORU
Research Institute, Gekkeikan Sake Co. Ltd.,
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TOMINAGA MITSUNORI
Research Institute, Gekkeikan Sake Co. Ltd.,
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NANBA AKIRA
Department of Bioresources, Hiroshima Prefectural University
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Oishi K
Nihon Univ. Kanagawa Jpn
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Nanba Akira
Department Of Bioresources Hiroshima Prefectural University
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Kawato A
Research Institute Gekkeikan Sake Co. Ltd.
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Kawato Akitsugu
Research Institute Gekkeikan Sake Co. Ltd.
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Imayasu Satoshi
Research Institute Gekkeikan Sake Co. Ltd.
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TOMINAGA Mihoko
National Research Institute of Brewing
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Abe Yasuhisa
Research Institute Gekkeikan Sake Co. Ltd.
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Abe Yasuhisa
Research Center For Nuclear Physics Osaka University
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