A pH Profile Control of Beer Fermentation Using a Knowledge-Based System
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概要
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The application of real-time expert systems was examined for reliable and robust control of the beer fermentation process. The pH trend was found to have a close relationship to the consumption of amino acids(nitrogen-source) in the broth. The process was successfully controlled by temperature manipulation based on the pH-value of the culture broth.
- 社団法人日本生物工学会の論文
- 1993-08-25
著者
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Prior John
Biotechnology Process Engineering Center, Massachusetts Institute of Technology
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Cooney Charles
Biotechnology Process Engineering Center, Massachusetts Institute of Technology
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Prior John
Biotechnology Process Engineering Center Massachusetts Institute Of Technology
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Cooney Charles
Biotechnolgy Process Engineering Center M.i.t.
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Cooney Charles
Biotechnology Process Engineering Center Massachusetts Institute Of Technology
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KASHIHARA TADASHI
Technical Center, Beer Division, Kirin Brewery Co. Ltd.
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MAWATARI MASAO
Technical Center, Beer Division, Kirin Brewery Co. Ltd.
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INOUE TAKASHI
Technical Center, Beer Division, Kirin Brewery Co. Ltd.
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Mawatari Masao
Technical Center Beer Division Kirin Brewery Co. Ltd.
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Kashihara T
Kirin Brewery Co. Ltd. Yokohama Jpn
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Kashihara Tadashi
Technical Center Technology Development Department Beer Devision Kirin Brewery Co. Ltd.
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Inoue Takashi
Technical Center Beer Division Kirin Brewery Co. Ltd.
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