Optimizing Control of Sensory Evaluation in the Sake Mashing Process by Decentralized Learning of Fuzzy Inferences Using a Genetic Algorithm
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概要
- 論文の詳細を見る
Optimal control of sensory evaluation estimated from 13 component concentrations on the basis of Dempster-Shafer's measure (DS) was attempted in the fermentation process for mashing Ginjyo-shu (sake). The control system consisted of fuzzy simulators generated by a genetic algorithm (GA) and an optimization procedure based on another GA. The fuzzy simulators simulated the dynamics of the ethanol production rate and sensory evaluation. Decentralized learning of fuzzy rules was also introduced. The fermentation period was divided into 4 phases, with a set of fuzzy rules corresponding to each phase. In order to construct an adaptive system based on the fuzzy simulators, only the set of rules corresponding to the current phase was adaptively identified, with the result that the fuzzy rules adapted to fluctuations in the relationship between the temperature and the ethanol production rate. By optimizing the control in this way, the optimal quality sake was succeccfully obtained.
- 社団法人日本生物工学会の論文
- 1995-09-25
著者
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Matsuura K
General Research Laboratory Ozeki Corp.
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Shiba H
Ntt Network Innovation Lab. Yokosuka‐shi Jpn
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HAMACHI Masaaki
General Research Laboratory, Ozeki Corp
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Shiba Hiroyuki
General Research Laboratory Ozeki Corp.
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MATSUURA KAZUO
General Research Laboratory, Ozeki Corp.
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HIROTSUNE MASATO
General Research Laboratory, Ozeki Corp.
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Matsuura Kazuo
General Research Laboratory Ozeki Corp.
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Hirotsune Masao
General Research Laboratory Ozeki Corp.
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Hirotsune Masato
General Research Laboratory Ozeki Co.
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Hamachi M
Ozeki Corp. Hyogo Jpn
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Hamachi Masaaki
General Research Laboratory Ozeki Corp.
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Matsuura Kazuo
General Research Laboratory Ozeki Corp .
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